A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
🥩 Teaches you to keep meat, fish & game without wasting a pound
📖 192 pages covering canning, freezing, curing & smoking in one book
🔥 Smokehouse plans you can build, buy or improvise from scrap
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“Well written and inspiring, with really good techniques and recipes. A handy skill to have if things ever go wrong.”
“I had never cured meat before. This book gives clear directions and health warnings. It will get you started and keep you safe.”
“Useful, easy to read and a good price. Great for off-grid living, home and camping.”
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30 Day Money-Back Guarantee
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Shipping and Delivery
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Is this book good for beginners?
Is this book good for beginners?
Yes. It starts with the basics of safe food handling and explains each method step by step. Readers who had never cured meat before say it got them started safely.
What methods does it cover?
What methods does it cover?
All four: canning, freezing, curing and smoking. It also explains when to use each one, so you know which cut belongs in a jar, the freezer or the smoker.
What kinds of meat are included?
What kinds of meat are included?
Beef, veal, pork, lamb, poultry, fish and wild game such as venison. It also covers using the “other” cuts so nothing from the animal goes to waste.
Do I need expensive equipment?
Do I need expensive equipment?
No. You’ll need a pressure canner for canning meat. For smoking, the book includes plans for a smokehouse you can build, buy or put together from what you already have.
Is it safe to follow?
Is it safe to follow?
Yes, as long as you follow the directions closely. Safety and hygiene run through the whole book, with time charts and altitude adjustments for canning. Some recipes come from the original edition, so use modern curing salt (such as Cure #1) wherever a recipe calls for saltpeter.
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Your Freezer Can Fail. Will Your Meat Be Ready?
A power outage, a full deer on the tailgate, a side of beef that won’t fit. Every hunter and homesteader faces it. This guide shows you how to can, freeze, cure and smoke meat safely, so not a single pound goes to waste.
Old-Timer Skills Without the Guesswork
Our grandparents knew how to keep meat for months, and most of us were never taught. This book walks you through it with clear steps, time-per-pound charts and altitude adjustments, plus health warnings at every stage. You learn the right way the first time.
One Weekend. A Shelf Full of Meat.
Turn a harvest into a pantry that lasts. With dozens of recipes for bacon, jerky, corned beef, sausage and pepperoni, plus plans for a smokehouse you can build, buy or improvise, it’s a book you’ll come back to every season.