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

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Product Information

  • Make your own beef jerky, bacon, bologna, hams, cured turkey, mincemeat, smoked sausage and much more
  • Complete descriptions of pickling methods for meat and fish
  • Wilbur Eastman Jr., 5-1/2" x 8-3/8", 231 pp.Chapter 1 - Some Basic Information Chapter 2 - Canning Chapter 3 - Freezing Chapter 4 - Curing Chapter 5 - How to Build a Smokehouse and Do It Yourself Chapter 6 - Beef and Veal Chapter 7 - PorkChapter 8 - Lamb Chapter 9 - Poultry Chapter 10 - Game Chapter 11 - Fish Chapter 12 - Recipes Excerpt from Chapter 1

Attributes

Authors
Wilbur F. Eastman

Product Identifiers

AIDAlgopix unique identifier
AID8WQB81001
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Shipping Dimensions

Width
6.02 in.
Length
8.94 in.
Height
0.71 in.
Weight
13.76 oz.

Product Dimensions

Width
0.8 in.
Length
6 in.
Height
8.95 in.
Weight
14.08 oz.
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