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