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A Guide to Canning, Freezing, Curing & Smoking Meat Fish & Game by Wilbur Eastman. This no-nonsense American guide to canning(Bottling), 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 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. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products. Chapters are;
Basic information
Canning
Freezing
Curing and jerky and sausage making
Smokehouses and smokers built bought or improvised
Beef and veal
Pork
Lamb
Poultry
Game fish

Softcover, 231 pages, 150mm x 230mm, b&w drawings, brand new. Check out my other listings for more books Im happy to combine postage where possible. Pickup is at Seddon. Please click here to ask a question
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  • Standard post no tracking including Rural Delivery$4.00
  • Tracked delivery except Rural Delivery addresses$5.00
  • Tracked delivery to Rural Delivery addresses$9.00
  • Seller allows pick-ups
  • Seller location: Blenheim, Marlborough, NZ

Payment options

  • NZ bank deposit
  • Cash