Wilbur Eastman Jr.
231 pp.Join the generations of cooks who have learned to preserve meat and fish in all 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 it remains an excellent resource when storing meat. Whether you want to save money or avoid hormones, antibiotics and other additives in your meat, this book is for you.