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Canning, Freezing, Curing and Smoking of Meat, Fish and Game Book
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Canning, Freezing, Curing and Smoking of Meat, Fish and Game Book

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Save money and avoid hormones and other additives in commercial meats! Join generations of cooks who have learned to process and preserve their own meats at home. Simple, safety-conscious instructions, pros and cons, money-saving shortcuts and how-tos (even how to build smokehouses).

  • Make your own beef jerky, bacon, bologna, hams, cured turkey, mincemeat, smoked sausage and much more
  • Complete descriptions of pickling methods for meat and fish
  • Wilbur Eastman Jr., 5-1/2" x 8-3/8", 231 pp.
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CANNING, FREEZING, CURING AND SMOKING OF MEAT, FISH AND GAME BOOK DESCRIPTION
Chapter 1 - Some Basic Information
Chapter 2 - Canning
Chapter 3 - Freezing
Chapter 4 - Curing
Chapter 5 - How to Build a Smokehouse and Do It Yourself
Chapter 6 - Beef and Veal
Chapter 7 - Pork
Chapter 8 - Lamb
Chapter 9 - Poultry
Chapter 10 - Game
Chapter 11 - Fish
Chapter 12 - Recipes

Excerpt from Chapter 1.

Some Basic Information: Processing
Seldom does a family want to consume an entire beef as soon as it is slaughtered or an entire hog or wild deer. Not only would this cause the animal to lose it's welcome but it would not allow some of the beef and pork to be consumed later when market prices are higher venison to be eaten throughout the year or having meat available for a balanced diet. Neither would it allow for the enjoyment of the succulent ham corned beef bacon and smoked tongue that are high on the list of choice meats of most families; for it takes time to make these choice meats.

Spreading the availability of meat out over future months and to provide for a balanced died require that it be preserved or stored in some manner until it is wanted for the table. But to store meat requires that the growth of enzymes in it that cause negative food action must be halted and that harmful microorganisms be at least put into a dormant stage if not killed altogether.

It is easy to impede the growth of enzymes and of negative organisms and to kill them outright in some instances so meat may be preserved or stored for future use without its deterioration and spoilage. This is done in several ways: Canning freezing curing and smoking. It is also accomplished when meat is dried and when fat is rendered into lard. We call this processing.

Copyright permission given by Storey Communications Inc.

Customer Reviews of Canning, Freezing, Curing and Smoking of Meat, Fish and Game Book
Product Rating: 5.0 out of 5.0(1 reviews)
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- 5/23/2012
said: MHA
"For anyone interested in preserving their own meat in any form, this book is an invaluable resource! Full of tips, advice, information, techniques, and recipes, we have refered to this book time and time again over the years. It even helped me convince my husband to save for various uses parts of the animals he butchered that he had previously discarded! Finally! One of the most useful, and used, books in my collection."
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