A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish and Game
Revised Edition
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240 pages
Publisher:
Storey Publishing, USA
2002
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Description
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Description
Join the generations of cooks who have learned to can, freeze, cure, and smoke meat, fish and game with this book's simple, safety-conscious instructions.
Learn to make dozens of delicious recipes, including: homemade beef jerky, pemmican. corned beef, bacon, smoked sausage, liverwurst, bologna, Canadian bacon, clam chowder, venison mincemeat, cured turkey, a variety of hams and much more.
You'll also find complete descriptions of pickling methods for meat and fish; a discussion of the pros and cons of home preserving; and many tips and shortcuts.
Whether you want to preserve meat and home and save money or avoid the hormones and additives in commercial products, this book is for you.
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Home Butchering and Meat Preservation
Home Sausage Making - How-to Techniques for Making and Enjoying 125 Sausages at Home
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