A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & by Wilbur F. Eastman

By Wilbur F. Eastman

This no-nonsense consultant to canning, freezing, curing, and smoking meat, fish, and video game is written in down-to-earth, informative, daily language. The 3rd variation of this perennial bestseller is totally revised and up to date to conform with the most recent USDA health and wellbeing and security directions. contains dozens of scrumptious recipes for home made pork Jerky, Pemmican, Venison Mincemeat, Corned pork, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and various hams. study tasty pickling tools for tripe, fish, red meat, red meat, and oysters. an outstanding source for someone who loves meat yet hates the steroids and chemical compounds in commercially to be had items.

Show description

Read or Download A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game PDF

Best food & drink books

The Omega Diet: The Lifesaving Nutritional Program Based on the Best of the Mediterranean Diets

The medically confirmed vitamin that restores your body's crucial dietary balance

"Good fats"--essential fatty acids--influence each point of our being, from the thrashing of our hearts to our skill to benefit to recollect. There are sorts of crucial fatty acids (EFAs), omega-6 and omega-3. the matter with our sleek nutrition is that it includes way more omega-6 fatty acids than omega-3s. This hidden imbalance makes us extra liable to middle ailment, melanoma, weight problems, autoimmmune illnesses, bronchial asthma, diabetes, and depression.

The Omega vitamin is a normal, time-tested nutrition that balances the fundamental fatty acids on your nutrition. it really is filled with scrumptious foodstuff that include the "good" fat, together with actual salad dressing, cheese, eggs, fish--even the occasional chocolate dessert--and an abundance of antioxidant-rich end result, greens, and legumes.

The Omega vitamin provides:

seven uncomplicated nutritional directions for optimum actual and psychological overall healthiness
a concise consultant to the meals you must repair your body's dietary stability
a healthy eating plan that permits you to consume fats as you lose fats
fifty scrumptious recipes which are quickly and simple to organize
a complete three-week menu that can assist you start

The Farmstead Egg Guide & Cookbook

Regardless of the place you reside, you could have farmstead clean eggs! From the towns to the suburbs, backyards are jam-packed with the sounds of clucking like by no means ahead of as extra humans put money into having a more in-depth connection to the nutrients they devour and realize the rewards (and demanding situations) of elevating chickens and cultivating their very own clean eggs.

In Meat We Trust: An Unexpected History of Carnivore America

The untold tale of the way meat made the US: a story of the self-made magnates, pragmatic farmers, and impassioned activists who formed us into the best eaters and companies of meat in history

The second eu settlers arrived in North the US, they started remodeling the land right into a meat-eater's paradise. lengthy earlier than revolution became colonies into state, american citizens have been consuming meat on a scale the previous international may possibly neither think nor supply: a standard ecu used to be fortunate to determine meat as soon as per week, whereas even a terrible American guy positioned away approximately 200 kilos a year.

Maureen Ogle publications us from that colonial paradise to the city meat-making factories of the 19th century to the hyperefficient packing vegetation of the overdue 20th century. From quick and Armour to Tyson, Cargill, and ConAgra. From the Eighteen Eighties livestock bonanza to Nineteen Eighties feedlots. From agribusiness to today’s “local” meat providers and natural countercuisine. alongside the way in which, Ogle explains how Americans’ carnivorous calls for formed city landscapes, midwestern prairies, and western levels, and the way the yankee method of meat making grew to become a resource of either delight and controversy.

The Cake Mix Doctor's Icing On the Cake: 30 Fabulous Frostings and Glorious Glazes, Icings, Drizzles, and One Perfect Ganache (Workman Shorts)

Because the Cake combine health care provider and America's bestselling baking writer, Anne Byrn indicates domestic bakers how you can flip prepackaged cake combine into cake beauty. but if it involves frostings, she insists on making them from scratch. Frosting is greater than only a of completion; it makes the 1st gorgeous impact, provides layers of luscious style, and retains in a cake's moisture for days.

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

Sample text

The flavors of the fresh goat cheese and the roasted garlic, served with fresh bread, mingle so well together in this easy-to-prepare appetizer. 2 garlic bulbs 2 to 4 teaspoons olive oil 1 loaf fresh bread (baguettes and Italian bread work well) 3 to 4 ounces goat cheese 1 tablespoon sun-dried tomato slivers 1 tablespoon chopped fresh parsley Preheat the oven to 400°F. Peel away the loose skin covering the garlic, but leave enough skin so the bulb stays intact. Cut about 1/4 or ⅜ inch off the top of the garlic; this should expose most of the individual cloves.

Flour a cutting board and place the dough on the board. Knead and then divide the dough into 12 portions. Roll each portion into a small cigar shape and use a sharp knife to cut 2 or 3 slits into the top. Cover with a towel and let rise for another 25 minutes. Preheat the oven to 375°F. On the stovetop, bring the 8 cups water to boil in large saucepan. Add the baking soda and the remaining 2 tablespoons sugar (the water will foam up). Drop 4 pretzel sticks at a time into the boiling water and cook for 30 seconds per side.

While the potatoes are under the broiler, cook the diced bacon in a skillet over medium-low heat. When the bacon has crisped and browned, remove it from the skillet to drain on paper towels. In a bowl, toss the cheeses together until they form a uniform mixture. Place about 1 tablespoon of cheese on each potato half and sprinkle on about 1 teaspoon of bacon. If there’s leftover cheese or bacon, add it onto the potatoes. Place the potato skins back under the broiler until the cheese has melted and begins to bubble; this should only take 3 or 4 minutes.

Download PDF sample

Rated 4.28 of 5 – based on 18 votes