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

Wilbur F. Eastman Jr.
4.2 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 21.95
Price: CDN$ 15.85 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Aug. 15 2002
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.


Frequently Bought Together

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game + Basic Butchering of Livestock & Game + Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Price For All Three: CDN$ 45.78

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Product Description

About the Author

Wilbur F. Eastman, Jr. is a contributor for Storey Books titles including: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game.

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Customer Reviews

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Most helpful customer reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars for the carnivore in you! Sept. 20 2002
Format:Paperback
Join the generations of hunters in the wild & in the aisles of local supermarkets who have learned to can, freeze, cure & smoke meat, fish & game with this simple, safety-conscious primer about making beef jerky, bologna, cured turkey, bacon, corned beef, pemmican, clam chowder, & much, much more.
It will also turn you on to other ways to prepare your meats, & fill you with satisfaction when you look in your freezer, on your shelves & in your cupboards.
Very glad it's been re-printed - my ancient copy was getting unreadable!
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4.0 out of 5 stars Four Stars July 13 2014
By Dana B.
Format:Paperback|Verified Purchase
great, informative book.
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4.0 out of 5 stars A great book foor beginners. March 17 2014
Format:Paperback|Verified Purchase
Coming from a farming and hunting family I found it a bit redundant, but that doesn't mean it isn't a great book.
This book will get you started and then some.
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4.0 out of 5 stars do it yourself cooking and canning Aug. 9 2013
Format:Paperback|Verified Purchase
Back to the basics of growing your own food, canning and preserving. Less store bought food means less chemicals and what ever else the store foods have in them. Back to the way our grandparents lived. New generations think all food comes in a box.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  128 reviews
135 of 136 people found the following review helpful
5.0 out of 5 stars informative, handy, with large scale recipes Feb. 23 2005
By Amazon Customer - Published on Amazon.com
Format:Paperback
This book teaches you how to safely---with large emphasis on safety and hygiene---prepare, and store meat using a wide variety of canning, freezing, and curing methods. The text is well-illustrated with diagrams of equipment (including sausage makers, and smokers) and methods. There are plenty of helpful tips, and handy charts indicating how long a product should be heated per pound (with time adjustments when cooking at altitude). The recipes in the book are massive. Most require 100lb of meat, pounds of salt, and gallons of water; a few handful of recipes call for 3-10 pounds of meat.
71 of 77 people found the following review helpful
5.0 out of 5 stars for the carnivore in you! Sept. 20 2002
By Rebecca Brown - Published on Amazon.com
Format:Paperback
Join the generations of hunters in the wild & in the aisles of local supermarkets who have learned to can, freeze, cure & smoke meat, fish & game with this simple, safety-conscious primer about making beef jerky, bologna, cured turkey, bacon, corned beef, pemmican, clam chowder, & much, much more.
It will also turn you on to other ways to prepare your meats, & fill you with satisfaction when you look in your freezer, on your shelves & in your cupboards.
Very glad it's been re-printed - my ancient copy was getting unreadable!
32 of 34 people found the following review helpful
5.0 out of 5 stars Help out alot March 3 2008
By Rebecca J. Puckett - Published on Amazon.com
Format:Paperback|Verified Purchase
I ordered this book to find out how to cure bacon and smoke meat. I found it very helpfull. I was having a hard time in finding a cure, but the book sugested a cure by mortin. I will tell everyone I know. If you need a good meat book this is one of our favorites.
18 of 19 people found the following review helpful
4.0 out of 5 stars Good Basic Info Sept. 6 2012
By Country Wife & Mama - Published on Amazon.com
Format:Paperback|Verified Purchase
I have NEVER cured any meat before, I have canned meat,everyone has frozen meat, but never cured meat. This is a good basic book. It gives clear directions and suggestions for different products you can use to cure with. (Some of which you can get here a amazon.com). I also like that it gives you the health warnings, when dealing with food, there is no such thing as too clean or too careful. All in all, this book will get you started and keep you safe, but you MUST follow the directions.
14 of 15 people found the following review helpful
3.0 out of 5 stars Really outdated in some places (Saltpeter for Corned Beef? No!), good information in others. Jan. 7 2014
By K. Brown - Published on Amazon.com
Format:Kindle Edition
This book does have a lot of good information, but some of the recipes haven't been updated from the original 1975 version. One in particular has a significant safety problem.

I love pastrami and to make it you need to corn the brisket first, which is essentially brining the beef in salty water for at least 5 days. One dangerous backteria that salt alone can't inhibit is Clostridium botulinum. C. botulinum produces a toxin that will give you botulism, which is very bad. The fix for this is to add a little sodium nitrite (not nitrate) in the form of Instacure #1 (93.75% salt, 6.25% sodium nitrite, red color so no one mistakes if for table salt) to your brine. My big concern with this book is that the recipe for corning beef calls for Saltpeter, which is potassium nitrate. The "ate" in the word nitrate tells you that this is an old recipe that's not as safe as it should be.

I'm sure this book at the top if its game in 1975 but now it seems a bit quaint. I have to ding the book 2 full stars just for the saftey shortfall. It's still full of good information though, just do your homework.
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