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

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
  • Author : Wilbur F. Eastman, Jr.
  • Publisher :Unknown
  • Release Date :2011-03-09
  • Total pages :192
  • ISBN : 9781603427555
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Summary : 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.

The Complete Guide to Preserving Meat, Fish, and Game

The Complete Guide to Preserving Meat, Fish, and Game
  • Author : Kenneth V. Oster
  • Publisher :Unknown
  • Release Date :2011
  • Total pages :288
  • ISBN : 9781601383433
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Summary : For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat is well preserved. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, you will learn which animal products store best with which methods, which methods must be avoided, and which diseases are the greatest risk when you store meat. With this information in hand, you will start learning how the freezing, canning, curing, and smoking processes work. You will be given detailed outlines of each process starting with what equipment you will need. Experts in meat preservation have been interviewed and their insights have been included here to provide a detailed and full overview of everything you can expect in the process. From these interviews, you will start the process of understand what you need to effectively preserve meat products. You will learn what can lead to failure for all four methods, what the best possible storage locations are for each, and what materials should be avoided at all costs. Learn how smoking works and the timelines for every form of storage from the moment the animal is butchered to the moment it needs to be preserved. No matter what kind of animal you are preserving, this book will provide the details you need to effectively store the meat for later use. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

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

The Canning, Freezing, Curing & Smoking of Meat, Fish & Game
  • Author : Wilbur F. Eastman
  • Publisher :Unknown
  • Release Date :1975
  • Total pages :202
  • ISBN : 0882660454
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Summary : Directions for home and camp processing are accompanied by a variety of recipes and directions for smokehouse construction

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game
  • Author : A. D. Livingston
  • Publisher :Unknown
  • Release Date :2010-10-05
  • Total pages :192
  • ISBN : 9780762767113
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Summary : With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today's materials to yesterday's traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish
  • Author : Philip Hasheider
  • Publisher :Unknown
  • Release Date :2013-07-22
  • Total pages :224
  • ISBN : 9780760343753
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Summary : Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
  • Author : Philip Hasheider
  • Publisher :Unknown
  • Release Date :2019-09-17
  • Total pages :224
  • ISBN : 9781558329881
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Summary : Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

The Complete Guide to Smoking and Salt Curing

The Complete Guide to Smoking and Salt Curing
  • Author : Monte Burch
  • Publisher :Unknown
  • Release Date :2019-09-17
  • Total pages :256
  • ISBN : 9781510745346
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Summary : Smoke and cure everything from store-bought meats to freshly harvested fish and game! Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products. The Complete Guide to Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. This easy-to-follow guide also includes delicious recipes for: Rubs Sauces Marinades Ham Sausage Bacon And more! Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you’ve harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.

The Ultimate Guide to Smoking Meat, Fish, and Game

The Ultimate Guide to Smoking Meat, Fish, and Game
  • Author : Monte Burch
  • Publisher :Unknown
  • Release Date :2015-07-21
  • Total pages :324
  • ISBN : 9781632207920
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Summary : In an easy to follow manner, writer-outdoorsman Monte Burch explains how to properly preserve meat in a way that is both delicious and healthy. Whether you get your meat from a grocery store or hunt it in the wild, The Ultimate Guide to Smoking Meat, Fish, and Game will teach you how to smoke such animals as: • Cow • Pork • Salmon • Venison • Buffalo • And much more! Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to save money while creating delicious treats at home, The Ultimate Guide to Smoking Meat, Fish, and Game can help you! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Healthy Preservation and Storage

Healthy Preservation and Storage
  • Author : Felix Sutherland
  • Publisher :Unknown
  • Release Date :2021-01-07
  • Total pages :32
  • ISBN : 9798591799090
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Summary : Fооd рrеѕеrvаtіоn dеаlѕ with thе рrосеѕѕ оf рrеvеntіоn of dесау оr spoilage of fооd thuѕ аllоwіng it to bе stored іn a fіt соndіtіоn fоr futurе uѕе". It hаѕ also been described аѕ thе ѕtаtе in whісh any food may bе rеtаіnеd оvеr a period оf tіmе wіthоut bеіng соntаmіnаtеd bу pathogenic organisms оr сhеmісаlѕ lоѕіng optimum ԛuаlіtіеѕ оf соlоur, texture, flаvоr and nutritive value.

Home Smoking and Curing

Home Smoking and Curing
  • Author : Keith Erlandson
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :119
  • ISBN : 0091778255
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Summary : In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.

The Joy of Smoking and Salt Curing

The Joy of Smoking and Salt Curing
  • Author : Monte Burch
  • Publisher :Unknown
  • Release Date :2011-09-01
  • Total pages :256
  • ISBN : 9781616082291
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Summary : Introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. Also includes recipes for rubs, sauces, and marinades.

The Complete Guide to Preserving Meat, Fish, and Game: Step-By-Step Instructions to Freezing, Canning, Curing, and Smoking

The Complete Guide to Preserving Meat, Fish, and Game: Step-By-Step Instructions to Freezing, Canning, Curing, and Smoking
  • Author : Ken Oster
  • Publisher :Unknown
  • Release Date :2011-03
  • Total pages :288
  • ISBN : 1620233762
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Summary : For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat is well preserved. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, you will learn which animal products store best with which methods, which methods must be avoided, and which diseases are the greatest risk when you store meat. With this information in hand, you will start learning how the freezing, canning, curing, and smoking processes work. You will be given detailed outlines of each process starting with what equipment you will need. Experts in meat preservation have been interviewed and their insights have been included here to provide a detailed and full overview of everything you can expect in the process. From these interviews, you will start the process of understand what you need to effectively preserve meat products. You will learn what can lead to failure for all four methods, what the best possible storage locations are for each, and what materials should be avoided at all costs. Learn how smoking works and the timelines for every form of storage from the moment the animal is butchered to the moment it needs to be preserved. No matter what kind of animal you are preserving, this book will provide the details you need to effectively store the meat for later use. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Basic Butchering of Livestock & Game

Basic Butchering of Livestock & Game
  • Author : John J. Mettler
  • Publisher :Unknown
  • Release Date :1986-08-31
  • Total pages :208
  • ISBN : 9781603425889
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Summary : This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

Build a Smokehouse

Build a Smokehouse
  • Author : Ed Epstein
  • Publisher :Unknown
  • Release Date :1981-01-10
  • Total pages :32
  • ISBN : 9781603424257
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Summary : Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Salt Sugar Smoke

Salt Sugar Smoke
  • Author : Diana Henry
  • Publisher :Unknown
  • Release Date :2016-11-03
  • Total pages :272
  • ISBN : 9781784723279
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Summary : This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.

The Pocket Guide to Field Dressing, Butchering, and Cooking Deer

The Pocket Guide to Field Dressing, Butchering, and Cooking Deer
  • Author : Monte Burch,Joan Burch
  • Publisher :Unknown
  • Release Date :2015-09-15
  • Total pages :112
  • ISBN : 9781634504683
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Summary : A handy reference book on caring for your deer once it’s down. Hunting, butchering, and preparing deer has been a way of life for Monte and Joan Burch. Drawing on their years of experience living off the land and practical skills gained while butchering livestock, Monte and Joan offer The Pocket Guide to Field Dressing, Butchering, and Cooking Deer as a must-have resource for the hunter on the go. Included is essential advice on: Field dressing Transporting Hanging Skinning Caping Butchering Cooking Each step is accompanied by black-and-white drawings and color photographs that further illustrate the advice being offered. So whether you are a novice or an experienced professional, The Pocket Guide to Field Dressing, Butchering, and Cooking Deer will undoubtedly prove to be an essential reference. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

The Trapper's Bible

The Trapper's Bible
  • Author : Eustace Hazard Livingston
  • Publisher :Unknown
  • Release Date :2012-07-01
  • Total pages :320
  • ISBN : 9781616085599
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Summary : The most comprehensive guide on trapping and hunting ever compiled!

The Beginner's Guide to Dehydrating Food, 2nd Edition

The Beginner's Guide to Dehydrating Food, 2nd Edition
  • Author : Teresa Marrone
  • Publisher :Unknown
  • Release Date :2018-06-12
  • Total pages :320
  • ISBN : 9781635860252
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Summary : This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Kombucha, Kefir, and Beyond

Kombucha, Kefir, and Beyond
  • Author : Alex Lewin,Raquel Guajardo
  • Publisher :Unknown
  • Release Date :2017-09
  • Total pages :208
  • ISBN : 9781592337385
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Summary : Saying “Cheers!” Never Felt Better Fermented foods have taken the world by storm, largely due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. Of all fermented foods, drinks are some of the most versatile—and tasty! Think kombucha, kefir, and real ginger ale. Many of these items you can buy in the store, but making them at home is simple, economical, and even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Ferment Your Drinks is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long! Inside, you’ll learn: --Why to ferment your drinks --The history of fermentation and the value of traditional foods --The benefits of fermented drinks to your health --All the basics: the process, the tools, and how to get started --Five-minute recipes for lassis, fermented lemonade, and more --How to use starters to make kombucha, kefir, root beer, wine, and others again and again --Age-old recipes for kvass, switchel, vinegar, and mead --Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste Raise a glass to good health with Ferment Your Drinks!

Smoking Meat

Smoking Meat
  • Author : Jeff Phillips
  • Publisher :Unknown
  • Release Date :2012
  • Total pages :208
  • ISBN : 1770500383
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Summary : Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original.

The Sausage-Making Cookbook

The Sausage-Making Cookbook
  • Author : Jerry Predika
  • Publisher :Unknown
  • Release Date :2018-02-01
  • Total pages :192
  • ISBN : 9780811767484
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Summary : 230 sausage-making recipes from around the world, including tips on equipment and techniques.