Product Description
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.

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 7 reviews)

check your pages by SteVenzke (mpls mn usa)

1 Stars
March 03, 2009
This book had pages missing and misplaces. I had to return it for a refund. It had good info, but a bad printing. I will be reordering and hope to get the whole book this time.

Useful by Steven Hensley (Mid - Atlantic)

5 Stars
September 30, 2008

Very Useful for anyone interested in Living off of the Land.

Great Seller!! by G Miller Jr (Detroit, MI United States)

5 Stars
July 05, 2008
Good service. Product arrived in good condition and in a timely manner. Would do business whit this seller again!

Help out alot by Rebecca J. Puckett

5 Stars
March 03, 2008
I ordered this book to find out how to cure bacon and smoke meat. I found it very helpfull. I was having a hard time in finding a cure, but the book sugested a cure by mortin. I will tell everyone I know. If you need a good meat book this is one of our favorites.

GREAT BOOK by Deborah Greiner (Oakdale, CA USA)

4 Stars
December 07, 2007
This is a really good book to have on hand. It has a lot of really nice recipes and it is very easy to read. The directions are very clear and well written.

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