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

✍ Scribed by Eastman Jr., Wilbur F

Publisher: Storey Publishing, LLC
Year: 2011
Tongue: English
Edition: 3rd ed
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Cover; Table of Contents; Introduction; 1. Basic Information; 2. Canning; 3. Freezing; 4. Curing and Jerky and Sausage Making; 5. Smokehouses and Smokers: Built, Bought, or Improvised; 6. Beef and Veal; 7. Pork; 8. Lamb; 9. Poultry; 10. Game; 11. Fish; Metric Conversion Charts; Bibliography; Recipe Credits; Resources; Index; A; B; C; D; R; F; G; H; I; J; L; M; N; O; P; Q; R; S; T; U; V; W; Y.

✦ Table of Contents

Cover
Table of Contents
Introduction
1. Basic Information
2. Canning
3. Freezing
4. Curing and Jerky and Sausage Making
5. Smokehouses and Smokers: Built, Bought, or Improvised
6. Beef and Veal
7. Pork
8. Lamb
9. Poultry
10. Game
11. Fish
Metric Conversion Charts
Bibliography
Recipe Credits
Resources
Index
A
B
C
D
R
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V
W
Y.

✦ Subjects

Fish as food;Meat--Preservation;Electronic books;Meat -- Preservation

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