A Guide to Canning  Freezing  Curing   Smoking Meat  Fish   Game

A Guide to Canning Freezing Curing Smoking Meat Fish Game


  • Release: 2011-03-09
  • Publisher: Storey Publishing
  • Price: FREE
  • File: PDF, 192 page
  • ISBN: 9781603427555
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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


  • Release: 2011
  • Publisher: Atlantic Publishing Company
  • Price: FREE
  • File: PDF, 288 page
  • ISBN: 9781601383433
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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 w

Cold Smoking   Salt Curing Meat  Fish    Game

Cold Smoking Salt Curing Meat Fish Game


  • Release: 2010-10-05
  • Publisher: Rowman & Littlefield
  • Price: FREE
  • File: PDF, 192 page
  • ISBN: 9780762767113
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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 Ultimate Guide to Butchering  Smoking  Curing  Sausage  and Jerky Making

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making


  • Release: 2019-09-17
  • Publisher: Harvard Common Press
  • Price: FREE
  • File: PDF, 224 page
  • ISBN: 9781558329881
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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 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


  • Release: 2013-07-22
  • Publisher: Voyageur Press
  • Price: FREE
  • File: PDF, 224 page
  • ISBN: 9781610588027
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Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. 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 harvested game to create the most flavorful and creative meals. The book 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. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

The Complete Guide to Smoking and Salt Curing

The Complete Guide to Smoking and Salt Curing


  • Release: 2019-09-17
  • Publisher: Simon and Schuster
  • Price: FREE
  • File: PDF, 256 page
  • ISBN: 9781510745346
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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


  • Release: 2015-07-21
  • Publisher: Simon and Schuster
  • Price: FREE
  • File: PDF, 324 page
  • ISBN: 9781632207920
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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


  • Release: 2021-01-07
  • Publisher:
  • Price: FREE
  • File: PDF, 32 page
  • ISBN: 9798591799090
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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.

The Joy of Smoking and Salt Curing

The Joy of Smoking and Salt Curing


  • Release: 2011-09-01
  • Publisher: Skyhorse Publishing, Inc.
  • Price: FREE
  • File: PDF, 256 page
  • ISBN: 9781616082291
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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.