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

Wilbur F. Eastman, Jr.

 

Learn the safe, practical, and inexpensive ways to best preserve your meat, fish, and game.

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

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

Want to give this item as a gift?

If so, please check here and use the spaces below to fill in the recipient's name and full mailing address, including Zip Code. We'll send it directly to them.

First Name:

Last Name:

Address1:

Address2:

City:

State/Province:

Zip/Postal Code:

Country if not USA:

Want to let the recipient know you're sending a gift? Click Here to view gift notices in PDF format that you can download and print.

$16.95

#FP1

144 pages; 5 1/2 x 8 1/2

paperback

A packaging, handling & postage charge applies.