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

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Our Price: $16.95
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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.
Availability: Ships in 1-2 business days
Author: Wilbur F. Eastman
Publisher: Storey Publishing, LLC
Publish Date: August 15, 2002
ISBN-13: 978-1580174572
ISBN-10: 1580174574
Format: Paperback
Number Of Pages: 192 Pages
Item Number: 174572
Manufacturer: Storey Publishing, LLC
Manufacturer Part No: 9781580174572

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