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

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

Paperback

By (author) Wilbur F. Eastman

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  • Publisher: Storey Books
  • Format: Paperback | 237 pages
  • Dimensions: 155mm x 229mm x 20mm | 386g
  • Publication date: 15 August 2002
  • Publication City/Country: Vermont
  • ISBN 10: 1580174574
  • ISBN 13: 9781580174572
  • Edition statement: Revised and Updated ed.
  • Sales rank: 97,338

Product description

This no-nonsense guide to canning, freezing, smoking and curing 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 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.

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