A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game
26%
off

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

4.01 (116 ratings by Goodreads)
By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 2 business days
When will my order arrive?

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.show more

Product details

  • Paperback | 237 pages
  • 154.94 x 228.6 x 20.32mm | 385.55g
  • Storey Books
  • Vermont, United States
  • English
  • Revised
  • Revised and Updated ed.
  • 1580174574
  • 9781580174572
  • 134,206

Rating details

116 ratings
4.01 out of 5 stars
5 30% (35)
4 43% (50)
3 26% (30)
2 0% (0)
1 1% (1)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X