The Canning, Freezing, Curing & Smoking of Meat, Fish & Game

The Canning, Freezing, Curing & Smoking of Meat, Fish & Game

Book - 1975
Average Rating:
Rate this:
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.
Publisher: Charlotte, Vt. : Garden Way Pub. Co., c1975
ISBN: 0882660711
9781580174572
Characteristics: vi, 202 pages : illustrations ; 22 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at DPL

  Loading...
[]
[]
To Top