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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. Review: Interesting book very informative - Lots of good ideas Review: Delivered on time, thank you - This is a great book - recommend it.












| Best Sellers Rank | #1,626,937 in Books ( See Top 100 in Books ) #23,666 in Food, Drink & Entertaining (Books) #165,354 in Reference (Books) |
| Customer Reviews | 4.7 out of 5 stars 2,589 Reviews |
D**M
Interesting book very informative
Lots of good ideas
E**S
Delivered on time, thank you
This is a great book - recommend it.
G**G
Just What I Needed.
I have a dozen such books for reference material. This one has some reallyu good ideas, techniques and recipes for a very specialized cooking skill and clientele. It's well written and inspirational. This will be a handy book of knowledge, and a culinary skill when the SHTF; at a time when a WORTHY, and Profitable Skill Set could save lives.
A**D
Good resource.
Seems to have a nice general beginner level of information and covers a nice range of meats.
P**J
Five Stars
Read and act!
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