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

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17,26 €

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.

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EAN:

9781580174572
UPC:

9781580174572
ISBN:

9781580174572
Item Length:

22.9 cm
Item Weight:

0.34 kg

Economy Shipping from outside:

SpeedPAK Economy 3,67 EUR - Lieferung zwischen 24. January 2025 und 24. February 2025 (bei heutigem Zahlungseingang)
Versand nach:

Australien, Neuseeland, Kanada, Frankreich, Deutschland, Italien, Singapur, USA, Irland, Polen
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Amerikanisch-Samoa , Französisch-Polynesien , Guam , Palau , Guyana , Algerien , Angola , Kamerun , Kongo, Demokratische Republik , Kongo, Republik , ... und weitere

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