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

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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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Product details

  • Paperback | 237 pages
  • 154.94 x 228.6 x 20.32mm | 385.55g
  • Storey Books
  • Vermont, United States
  • English
  • Revised and Updated ed.
  • 1580174574
  • 9781580174572
  • 118,302

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