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

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
SKU
1934
Our price:
$16.95
Qty
Offers a range of recipes for preserving beef, veal, pork, lamb, poultry, fish and wild game.
It explains the benefits and pitfalls of canning versus freezing and when to pick one over the other. It includes detailed plans for building your own simple smokehouse and how to cure meat and make your own jerky and sausage. Recipes include pemmican, corned beef, bacon, liverwurst, bologna, clam chowder, venison mincemeat, cured turkey, a variety of hams, smoked sausage and much more.
It also teaches how to pickle meat and fish, field dress wild game, and how to clean and carve up fish in a variety of ways for freezing. The instructions are clear and accompanied by illustrations to ensure the beginner avoids mistakes.
6 by 9 inches Softcover. $16.95 220 pages
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