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Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback) (Wilbur F. Eastman)

Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Paperback) (Wilbur F. Eastman) - image 1 of 1

About this item

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.

Number of Pages: 231
Genre: Cooking + Food + Wine
Sub-Genre: Methods / Canning + Preserving
Format: Paperback
Publisher: Workman Pub Co
Author: Wilbur F. Eastman
Language: English
Street Date: August 15, 2002
TCIN: 11957880
UPC: 9781580174572
Item Number (DPCI): 248-29-1281
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$14.40
MSRPReg: $16.95 Save $2.55 (15% off)
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