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

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Product Number: C24214N

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By Wilbur F. Eastman Jr. Third Edition. 240 pages, 6" x 9". Softcover.
Completely revised and updated to comply with the latest USDA health and safety guidelines. This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. Includes dozens of delicious recipes for homemade beef jerky, pemmican, venison mincemeat, corned beef, bacon, Canadian bacon, smoked sausage, liverwurst, bologna, pepperoni, fish chowder, cured turkey, and a variety of hams. Includes sketches for building your own smokehouse. Black and white illustrations throughout. Copyright 2002.