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So You Caught It. Now What?A Guide to Canning, Freezing, Curing, Smoking Meat, Fish & GameBy Wilbur F. Eastman Jr.
The book offers dozens of delicious recipes to help readers put the techniques to use, including Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Readers will also learn methods for pickling fish, beef, and pork. First released in 1975, this book has sold more than 100,000 copies. The third edition of Storey’s perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines, so you can rest assured that the meat your family eats is the freshest, tastiest, and healthiest possible. Clear, step-by-step instructions for meat preservation, use canning, freezing, curing, and smoking methods to ensure success. Rich how-to illustrations support the basic instructions and enhance the reader's experience. The book also includes directions and plans for building your own smokehouse. With A GUIDE TO CANNING, FREEZING, CURING & SMOKING MEAT, FISH & GAME no hunter, angler, or thrifty food shopper will ever have to worry about what to do with extra meat or fish! A GUIDE TO CANNING, FREEZING, CURING & SMOKING MEAT,
FISH & GAME Edited by Madelyn Miller |
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According to
the 2001 survey on wildlife-related activities conducted by the U.S.
Department of the Interior, about 40 million Americans 16 years and older
fish and hunt. What do these hunters and anglers do with what they
catch? Most plan to prepare and eat it, but they may not be completely
up-to-date on the newest and safest meat preservation methods. But it's
not just outdoorsmen and -women who can benefit from preserving skills:
smart shoppers who buy meat in bulk need to store their food safely as
well. Join the generations of do-it-yourselfers who have learned how to
can, freeze, cure, and smoke their own delicious meat, fish and game with
the safe, simple instructions in the classic how-to book, A GUIDE TO
CANNING, FREEZING, CURING & SMOKING MEAT, FISH & GAME (Storey Books, July
2002, $16.95 Paperback) by Wilbur F. Eastman Jr.. This book discusses all
the pros and cons of preserving and storing your own meat, along with
money-saving shortcuts, in straightforward, informative language.