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

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Item: IK-633686
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A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game

This no-nonsense guide is written in down-to-earth, informative, everyday language. The third edition of this perennial best seller 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 commercial products. 192 pages. Softcover.

Text Size: AAA

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