A Guide to Canning Freezing Curing Smoking Meat Fish Game

A Guide to Canning  Freezing  Curing   Smoking Meat  Fish   Game
Author: Wilbur F. Eastman, Jr.
Publsiher: Storey Publishing
Total Pages: 192
Release: 2011-03-09
ISBN 10: 1603427554
ISBN 13: 9781603427555
Language: EN, FR, DE, ES & NL

A Guide to Canning Freezing Curing Smoking Meat Fish Game Book Review:

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.

The Canning Freezing Curing Smoking of Meat Fish Game

The Canning  Freezing  Curing   Smoking of Meat  Fish   Game
Author: Wilbur F. Eastman
Publsiher: Storey Books
Total Pages: 202
Release: 1975
ISBN 10: 9780882660455
ISBN 13: 0882660454
Language: EN, FR, DE, ES & NL

The Canning Freezing Curing Smoking of Meat Fish Game Book Review:

Directions for home and camp processing are accompanied by a variety of recipes and directions for smokehouse construction

A Guide to Canning Freezing Curing and Smoking Meat Fish and Game

A Guide to Canning  Freezing  Curing and Smoking Meat  Fish and Game
Author: Wilbur F. Eastman
Publsiher: Unknown
Total Pages: 329
Release: 2002-08-15
ISBN 10: 9781635613636
ISBN 13: 1635613639
Language: EN, FR, DE, ES & NL

A Guide to Canning Freezing Curing and Smoking Meat Fish and Game Book Review:

The Complete Guide to Preserving Meat Fish and Game

The Complete Guide to Preserving Meat  Fish  and Game
Author: Kenneth V. Oster
Publsiher: Atlantic Publishing Company
Total Pages: 288
Release: 2011
ISBN 10: 1601383436
ISBN 13: 9781601383433
Language: EN, FR, DE, ES & NL

The Complete Guide to Preserving Meat Fish and Game Book Review:

For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat is well preserved. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, you will learn which animal products store best with which methods, which methods must be avoided, and which diseases are the greatest risk when you store meat. With this information in hand, you will start learning how the freezing, canning, curing, and smoking processes work. You will be given detailed outlines of each process starting with what equipment you will need. Experts in meat preservation have been interviewed and their insights have been included here to provide a detailed and full overview of everything you can expect in the process. From these interviews, you will start the process of understand what you need to effectively preserve meat products. You will learn what can lead to failure for all four methods, what the best possible storage locations are for each, and what materials should be avoided at all costs. Learn how smoking works and the timelines for every form of storage from the moment the animal is butchered to the moment it needs to be preserved. No matter what kind of animal you are preserving, this book will provide the details you need to effectively store the meat for later use. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Cold Smoking Salt Curing Meat Fish Game

Cold Smoking   Salt Curing Meat  Fish    Game
Author: A. D. Livingston
Publsiher: Rowman & Littlefield
Total Pages: 192
Release: 2010-10-05
ISBN 10: 0762767111
ISBN 13: 9780762767113
Language: EN, FR, DE, ES & NL

Cold Smoking Salt Curing Meat Fish Game Book Review:

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today's materials to yesterday's traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making

The Ultimate Guide to Butchering  Smoking  Curing  Sausage  and Jerky Making
Author: Philip Hasheider
Publsiher: Harvard Common Press
Total Pages: 224
Release: 2019-10-29
ISBN 10: 1558329870
ISBN 13: 9781558329874
Language: EN, FR, DE, ES & NL

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making Book Review:

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Preserving Wild Foods

Preserving Wild Foods
Author: Raquel Pelzel,Matthew Weingarten
Publsiher: Storey Publishing
Total Pages: 256
Release: 2012-11-06
ISBN 10: 1603428917
ISBN 13: 9781603428910
Language: EN, FR, DE, ES & NL

Preserving Wild Foods Book Review:

Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!

The Joy of Smoking and Salt Curing

The Joy of Smoking and Salt Curing
Author: Monte Burch
Publsiher: Skyhorse Publishing, Inc.
Total Pages: 256
Release: 2011-09-01
ISBN 10: 1616082291
ISBN 13: 9781616082291
Language: EN, FR, DE, ES & NL

The Joy of Smoking and Salt Curing Book Review:

Introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. Also includes recipes for rubs, sauces, and marinades.

The Complete Guide to Smoking and Salt Curing

The Complete Guide to Smoking and Salt Curing
Author: Monte Burch
Publsiher: Simon and Schuster
Total Pages: 256
Release: 2019-09-17
ISBN 10: 1510745343
ISBN 13: 9781510745346
Language: EN, FR, DE, ES & NL

The Complete Guide to Smoking and Salt Curing Book Review:

Smoke and cure everything from store-bought meats to freshly harvested fish and game! Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products. The Complete Guide to Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. This easy-to-follow guide also includes delicious recipes for: Rubs Sauces Marinades Ham Sausage Bacon And more! Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you’ve harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.

The Ultimate Guide to Smoking Meat Fish and Game

The Ultimate Guide to Smoking Meat  Fish  and Game
Author: Monte Burch
Publsiher: Simon and Schuster
Total Pages: 324
Release: 2015-07-21
ISBN 10: 1632207923
ISBN 13: 9781632207920
Language: EN, FR, DE, ES & NL

The Ultimate Guide to Smoking Meat Fish and Game Book Review:

In an easy to follow manner, writer-outdoorsman Monte Burch explains how to properly preserve meat in a way that is both delicious and healthy. Whether you get your meat from a grocery store or hunt it in the wild, The Ultimate Guide to Smoking Meat, Fish, and Game will teach you how to smoke such animals as: • Cow • Pork • Salmon • Venison • Buffalo • And much more! Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Ultimate Guide to Smoking Meat, Fish, and Game can help you! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish

The Hunter s Guide to Butchering  Smoking  and Curing Wild Game and Fish
Author: Philip Hasheider
Publsiher: Voyageur Press
Total Pages: 224
Release: 2013-07-22
ISBN 10: 1610588029
ISBN 13: 9781610588027
Language: EN, FR, DE, ES & NL

The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish Book Review:

Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

The Home Preserving Bible

The Home Preserving Bible
Author: Carole Cancler
Publsiher: Penguin
Total Pages: 464
Release: 2012-10-02
ISBN 10: 161564296X
ISBN 13: 9781615642960
Language: EN, FR, DE, ES & NL

The Home Preserving Bible Book Review:

Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Build a Smokehouse

Build a Smokehouse
Author: Ed Epstein
Publsiher: Storey Publishing
Total Pages: 32
Release: 1981-01-10
ISBN 10: 1603424253
ISBN 13: 9781603424257
Language: EN, FR, DE, ES & NL

Build a Smokehouse Book Review:

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

The Beginner s Guide to Dehydrating Food 2nd Edition

The Beginner s Guide to Dehydrating Food  2nd Edition
Author: Teresa Marrone
Publsiher: Storey Publishing
Total Pages: 320
Release: 2018-06-12
ISBN 10: 1635860253
ISBN 13: 9781635860252
Language: EN, FR, DE, ES & NL

The Beginner s Guide to Dehydrating Food 2nd Edition Book Review:

This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Home Smoking and Curing

Home Smoking and Curing
Author: Keith Erlandson
Publsiher: Random House Uk Limited
Total Pages: 119
Release: 1993
ISBN 10: 9780091778255
ISBN 13: 0091778255
Language: EN, FR, DE, ES & NL

Home Smoking and Curing Book Review:

In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.

Home Sausage Making

Home Sausage Making
Author: Susan Mahnke Peery,Charles G. Reavis
Publsiher: Storey Publishing
Total Pages: 288
Release: 2002-10-15
ISBN 10: 1603424512
ISBN 13: 9781603424516
Language: EN, FR, DE, ES & NL

Home Sausage Making Book Review:

This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.

The Farm Girl s Guide to Preserving the Harvest

The Farm Girl s Guide to Preserving the Harvest
Author: Ann Accetta-Scott
Publsiher: Rowman & Littlefield
Total Pages: 264
Release: 2019-05-01
ISBN 10: 1493036653
ISBN 13: 9781493036653
Language: EN, FR, DE, ES & NL

The Farm Girl s Guide to Preserving the Harvest Book Review:

Preserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and as much fun as farm-girl-in-the-making Ann Acetta-Scott. For a beginner new to the world of preserving, the ideal tool is a detailed reference guide, and in The Farm Girl’s Guide to Preserving the Harvest, Ann covers all the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, including how to select and use the right tools for each method. This guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish. With more than 30 delicious and healthy recipesand Ann's expertise and encouragement, the home preserver will build confidence in the most common methods of preserving.

Curing Smoking

Curing   Smoking
Author: Steven Lamb
Publsiher: Bloomsbury Publishing
Total Pages: 256
Release: 2018-02-22
ISBN 10: 1408896664
ISBN 13: 9781408896662
Language: EN, FR, DE, ES & NL

Curing Smoking Book Review:

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Basic Butchering of Livestock Game

Basic Butchering of Livestock   Game
Author: John J. Mettler
Publsiher: Storey Publishing
Total Pages: 208
Release: 1986-08-31
ISBN 10: 1603425888
ISBN 13: 9781603425889
Language: EN, FR, DE, ES & NL

Basic Butchering of Livestock Game Book Review:

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

Canning and Preserving For Dummies

Canning and Preserving For Dummies
Author: Amelia Jeanroy,Karen Ward
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2009-09-08
ISBN 10: 0470504552
ISBN 13: 9780470504550
Language: EN, FR, DE, ES & NL

Canning and Preserving For Dummies Book Review:

Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!