$13.49/Each

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Product Overview

  • 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

Specs

Quantity
1/Each
Shipping Weight
2 lb.
Features
Made in America
Language
English
Number of Pages
288
Topic
Food Safety
Type
Books

Details

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

Attention CA Residents:
  • Made in America

    Made in America

    This item was made in the United States of America.

Customer Reviews

5.0

Rated 5 out of 5 stars

1 Customer Reviews

1 reviews rated this 5 out of 5 stars.

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Frequently Mentioned

  • book
  • advice
  • easy
  • freezing
  • little
  • proteins
  • read
  • reference
  • sealing
  • tips
Rated 5 out of 5 stars
Rated 5 out of 5 stars
Review by

Micah G.

Posted on 01/09/2018

Verified Purchase

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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