A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & by Wilbur F. Eastman

By Wilbur F. Eastman

This no-nonsense consultant to canning, freezing, curing, and smoking meat, fish, and video game is written in down-to-earth, informative, daily language. The 3rd version of this perennial bestseller is totally revised and up to date to conform with the newest USDA overall healthiness and safeguard guidance. contains dozens of scrumptious recipes for home made pork Jerky, Pemmican, Venison Mincemeat, Corned pork, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a number of hams. study tasty pickling tools for tripe, fish, red meat, beef, and oysters. an exceptional source for a person who loves meat yet hates the steroids and chemical compounds in commercially to be had items.

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Additional info for A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

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Makes 4 servings MARINADES 37 PORK POULTRY BEEF LAMB FISH VEGGIES FRUIT Korean Bulgogi Marinade Bulgogi is a Korean flavor combination similar to the more familiar teriyaki, with a bit more of a refined flavor from the addition of sesame seeds and pear. If you want it hot, just add more red chili flakes. 1/4 cup (35 g) sesame seeds 1 cup (240 ml) soy sauce 15 scallions, white and green parts sliced thinly on the bias 1/4 cup (50 g) sugar 6 garlic cloves, crushed 1/4 cup (60 ml) sesame oil 1/2 ripe pear, grated 2 tbsp honey 1 tsp red chili flakes In a medium skillet over low heat, toast the sesame seeds, tossing them often, for 1 to 2 minutes, just until you begin to smell them toasting.

Refrigerate them for 2 to 4 hours, occasionally moving them around within the bag to make sure they remain well coated. Prepare an outdoor grill to cook direct over medium-high heat. Take the portobellos from the marinade and place them on the grill gill-side down. Discard any remaining marinade. Cook them for 4 to 5 minutes, until the bottoms begin to brown and soften. Flip the portobellos over and top each with half of the cheese. Cook them for another 4 to 5 minutes, until the portobellos are al dente and the cheese is hot and bubbly.

1 cup (240 ml) water 1 tbsp sugar 1 tbsp soy sauce 1 tbsp Louisiana hot sauce 1 tsp Morton’s Kosher Salt In a small bowl, combine the water, sugar, soy sauce, hot sauce, and salt. With a fork or a whisk, mix everything until well blended. Cover and refrigerate the mixture for up to 1 week. Makes about 1 cup (240 ml) injections 63 VEGGIES FRUIT PORK POULTRY BEEF LAMB FISH VEGGIES FRUIT Secret Apple Juice Injection Apple juice is great place to start when making a pork injection and is the secret to many of the great recipes used by barbecue contest champions.

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