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

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

Book - 2002
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Preserve your meat properly and enjoy unparalleled flavor when you're ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You'll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You'll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.
Publisher: North Adams, Mass. : Storey Books, c2002
ISBN: 9781580174572
1580174574
Branch Call Number: 641.49 EAS
Characteristics: vii, 231 p. : ill. ; 23 cm

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elliottcooke
Jul 19, 2013

I just got this book to learn how to make beef jerky, but its really funny and cool and good!

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