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  • Teaches how to can, cure, smoke, and freeze your meats
  • Explores techniques to remove moisture from meat, fish, and game
  • Eliminates concerns of foodborne illness with proper education
  • Cross references different meats and procedures in chart formation
  • Outlines the best equipment to use
  • Shares the compiled knowledge of several experts
  • Offers ways to save money
  • 288 pages
UPC Code: 9781601383433
Shipping: Usually Ships in 2-3 Business Days
Language English
Number of Pages 288
Topic Food Safety
Type Books


Extend the natural shelf life of your meats by canning, curing, smoking, and freezing your foods! The Complete Guide to Preserving Meat, Fish, and Game by Ken Oster explores techniques for removing moisture from foods, while retaining the flavor or nutritional value. The constant concern of foodborne illnesses can overwhelm individuals; this book shares safe storage practices and assists you in ensuring your meat is properly preserved. It explains different methods for each animal product, practices to avoid, and which diseases are most common in each meat.

Starting with a series of charts, this resource breaks down different kinds of meat and fish, including venison, beef, salmon, and more. These charts compare and quickly reference preferred preservation practices. Then each of the four processes is thoroughly outlined and shares the best equipment type to use. Meat preservation experts contributed their insight to this book, making it an invaluable resource to your skill development. These experts share ways to save money, materials to avoid, timelines for storage types, and much more!

Page Count: 288

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Attention CA Residents: Prop 65 Warning

  • Made in America

    Made in America

    This item was made in the United States of America.

Customer Reviews

  • Overall User Rating: The Complete Guide to Preserving Meat, Fish, and Game

    5.0 stars from 1 review


    People Talk About:

    book vacuum tricks tips sealing reference read proteins little freezing
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    I've mostly used the book for advice for freezing and vacuum sealing proteins. It's very easy to read and to use as a reference book. Lots of little tips and tricks.

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