A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game: 3rd Edition

Item Number: 48-2562

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A Guide To Canning, Freezing, Curing & Smoking Meat, Fish & 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.

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