Ebook A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game, by Wilbur F. Eastman
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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game, by Wilbur F. Eastman
Ebook A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game, by Wilbur F. Eastman
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About the Author
The late Wilbur F. Eastman, Jr., authored A Guide to Canning, Freezing, Curing & Smoking Meat, Fish and Game.
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Product details
Paperback: 192 pages
Publisher: Storey Publishing, LLC; Revised, Updated edition (August 15, 2002)
Language: English
ISBN-10: 1580174574
ISBN-13: 978-1580174572
Product Dimensions:
6 x 0.6 x 9 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
294 customer reviews
Amazon Best Sellers Rank:
#17,593 in Books (See Top 100 in Books)
So this is an old fasioned book for people from a different era. I used to read cooking books like this when i was young and they were my grandmothers. Its simple and to the point, there is no real beating around the bush on these topics. I cant wait to get one for myself, as this was a gift to my mother and so far shes already planning on building the smoker design using a refrigerator. Funny thing is an older gent that lives in the house said they build the exact same style back in the 80s to smoke fish.
This is an excellent book for the beginner. Having said that, we were looking for something a little more advanced and detailed since we've been canning, hunting, freezing, etc., for over 15 years. Well-written and informative for the beginner.
A great book if you are new to meats or just need a refresher. Breaks many things down and walks you step by step through the whole process. Includes weights, times, temperatures and ingredients needed to succeed.
Great book, great for reference and instructional etc. If your going to can or preserve you need to do your research from as many sources as possible. The issue is, most methods even sloppy will work for short time periods but if you are forced to rely on home prepped canned food you need to do it "absolutely" right for longer term storage where the bacterial count has time to multiply versus a few months or the next winter 6 months away etc. I know sounds like common sense.. But you would be surprised how many folks cross contaminate while in process etc.
This came in handy and I have been smoking fish, beef, pork and chicken for years. I learned a few new techniques. Canning portion is very informative.
I like that it walks you through the process of making things. Has some great tips and pictures. Not a book you sit down, read once, and pick up everything. But one you can go back to time and time again. I even started a bug out bag because of this book, and have included a 2nd copy of the book in it. Not a big risk/gamble to own. Great tips and hints though!
No fluff or BS. This book gets straight to the point! It teaches pressure canning, brining, curing, jerky making, freezing and smoking....and gives multi techniques for all. It has recipes, but is more of a how to book, than a cook book. Lots of information on safe handling and preparation. It also has information on safe preparation of wild caught game and fish.Curing, brining and smoking food is becoming a lost art. This book teaches tried and true procedures, with an emphasis on modern equipment. But, still includes old fashioned techniques and equipment.
Full of info an illustrations an measurement charts. Only a few confusing chapters on the cutting meat an processing it. This could be cause im new to some of it. Has a index in back of book along with resources an phone #'s. Worth the money for someone adding to or wanting to build on their knowledge.
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