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

Binding: Paperback
Brand: LEM
EAN: 9781580174572
ISBN: 1580174574
Item Dimensions:6490486606
Label: Storey Publishing, LLC
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Storey Publishing, LLC
MPN: 202
Number Of Items: 1
Number Of Pages: 192
Publication Date: August 15, 2002
Publisher: Storey Publishing, LLC
Studio: Storey Publishing, LLC

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Editorial Review:

Product Description:
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.

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