Wilbur Eastman Jr.
231 ppJoin the generations of cooks who have learned to preserve meat and fish in all of these different ways. You'll learn how to make bacon, jerky, pemmican, smoked sausage, mincemeat, bologna, liverwurst, cured turkey, clam chowder, hams and much more. You'll even learn various pickling methods as well as many tips and shortcuts.
This no-nonsense guide has been completely revised and updated to comply with all the latest health and safety guidelines, and remains an excellent resource for storing meat. Whether you are wanting to save money or avoid hormones, antibiotics and other additives in your meat, this book is for you.