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

4.02  ·  Rating details ·  131 Ratings  ·  3 Reviews
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 Mincem ...more
ebook, 241 pages
Published March 9th 2011 by Storey Publishing (first published January 12th 1975)
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Meghan Fidler
Jan 11, 2014 rated it really liked it  ·  review of another edition
Shelves: future-farmhouse
This was a fun future-possibilities read: I've been witnessing the meat drying process in Hangzhou and Suzhou (though hanging fish carcasses next to busy car exhausted streets seems to me a different version of the English style tobacco-pipe steeped pubmeat) and wanted to learn more about meat smoking. The text has fantastic diagrams for smokehouses (both cold and hot) as well as excellent tips on the now-outlawed process of aged meats. The brines were excellent, and the review of butcher wrappi ...more
Dan
Apr 27, 2008 marked it as to-read  ·  review of another edition
Shelves: farming
I want to make sausage!
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