Home > books > cookbooks > a guide to canning, freezing, curing, and smoking meat, fish, and game (Item #B1525)


 A Guide To Canning, Freezing, Curing, And Smoking Meat, Fish, And Game Hover To Zoom Then Click To Zoom Further

Write Reviews

A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish, and Game

Item #B1525

By:WORKMAN PUBLISHING CO

Our Price: $16.95

Read Reviews Write Reviews


A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish, and Game

by Wilbur F. Eastman Jr

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.

PB

We Also Recommend