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

Before I read this book, I knew NOTHING about preserving meat. Now, if the power goes out, my cabinet will be full and my stomach will be happy. :D

Preserving meat is not just for homesteaders. Anyone who has suffered a prolonged power failure will tell you that wasted meat is a costly loss. With a little bit of work and effort you can preserve meats without freezing. This book also covers freezing meats properly to reduce "freezer burn" - and more waste. It includes tons of recipes and instructions for preserving different meats and fish, broken by types of meat. I have used this book over and over. 

You know with all the preppers survivalist. People. This book is a must. However. All the people who couldn't survive without McDonald's. This book should be more of a must. This knowledge is lost in our society. Once there was a time when every person on the Plante knew this information. Now. If our fridge quits we are done. Not me. If nothing else. Have it for a table book. It could possibly save your life

I have a dozen such books for reference material. This one has some reallyu good ideas, techniques and recipes for a very specialized cooking skill and clientele. It's well written and inspirational. This will be a handy book of knowledge, and a culinary skill when the SHTF; at a time when a WORTHY, and Profitable Skill Set could save lives.

I can't wait to get into some of these methods. My husband and I have been wanting a book just like this because we harvest quite a few deer each year, along with wild turkey. This is perfect and I'm sure we will utilize this for many, many years.

I bought this for my granddaughter and took a peak before giving to her. Now I'm buying one for myself. Who knew there were so many ways to treat fish before freezing to improve quality.

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 ordered this book to find out how to cure bacon and smoke meat. I found it very helpfull. I was having a hard time in finding a cure, but the book sugested a cure by mortin. I will tell everyone I know. If you need a good meat book this is one of our favorites.

The title lists Canning Freezing Curing and Smoking and all of those subjects are covered in detail for each category but what is really inside are recipes of all kinds. Includes 36 full pages of valuable safety related directions concerning pressure canning. Lists unconsidered questions IE what happens to my frozen venision if I lose power and it thaws. just a great deal of useful no nonsense information concerning the preservation of meat fish and game and then the various methods of cooking for ultimate consumption.Well worth the asking price.

Join the generations of hunters in the wild & in the aisles of local supermarkets who have learned to can, freeze, cure & smoke meat, fish & game with this simple, safety-conscious primer about making beef jerky, bologna, cured turkey, bacon, corned beef, pemmican, clam chowder, & much, much more. It will also turn you on to other ways to prepare your meats, & fill you with satisfaction when you look in your freezer, on your shelves & in your cupboards. 

This is a nice little book with a lot of really good information. Here's a list of chapter headings: Introduction, Basic Information, Canning, Freezing, Curing and Jerky and Sausage Making, Smokehouses and Smokers: Built, Bought, or Improvised, Beef and Veal, Pork, Lamb, Poultry, Game, Fish, Metric Conversion Charts, Bibliography, Recipe Credits, Resources, Index. If you're making the move towards self-sustainability, this book has a ton of wisdom for you.

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.

Reminds me of some different ways my mother talked about her family kept meat fresh before refrigerators where common. We have forgotten alot of those skills so it is very nice to have good books to explain things in simple terms.

Every one who's interested in things like this, outdoors, cooking, old ways of living should own this. It's what everyone should own and try out.

Too many of the books on canning meat have like 30-40 pages. Ridiculous to pay top price for those. This has more substance for the price.

Excellent book with a lot of information. This is the second book I have bought as the first is worn out.

One-stop reference for canning, freezing, and otherwise storing a variety of meats. I've really enjoyed reading this book and I've learned a lot about the topic. The author provides generalized information about canning, freezing, curing, and smoking meats and then covers specific types of meats (beef, pork, veal, chicken, fish, etc.). So, you can learn about the topic in general and then drill down to learn more about a specific type of meat. I have learned so much by reading this book. The book also provides a good references section for those who want to learn more about a specific topic.

This book teaches you how to safely - with large emphasis on safety and hygiene -prepare, and store meat using a wide variety of canning, freezing, and curing methods. The text is well-illustrated with diagrams of equipment (including sausage makers, and smokers) and methods. There are plenty of helpful tips, and handy charts indicating how long a product should be heated per pound (with time adjustments when cooking at altitude). The recipes in the book are massive. Most require 100lb of meat, pounds of salt, and gallons of water; a few handful of recipes call for 3-10 pounds of meat.

I have NEVER cured any meat before, I have canned meat, everyone has frozen meat, but never cured meat. This is a good basic book. It gives clear directions and suggestions for different products you can use to cure with. (Some of which you can get here a amazon.com). I also like that it gives you the health warnings, when dealing with food, there is no such thing as too clean or too careful. All in all, this book will get you started and keep you safe, but you MUST follow the directions.

Great book, great for reference and instructional etc. If you're 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.

I found this a very interesting book full of good advise, a lot of emphasis on safety and cleanliness. A good book to refer to from time to time and it covers most aspects of preserving all types of food.

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.

Was just what I was looking for. Simple and easy to read with information on everything that is in the title. It has recipes for just about everything you can think of from mincemeat pie to chicken sausage. It has simple plans for making a smoker. It even shows you how to clean and filet a fish or field dress a deer. It has loads of information regarding the how and why of each process as well as the importance of being clean and safe.

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. 

The great thing about this book is the lack of BS. You learn how to can, freeze, cure and smoke meat, fish & game. You don't get the history of the author and his crazy travels and stories. You get facts, recipes, techniques, and exactly what you pay for.

A solid, no-nonsense handbook for anyone who wants to preserve their own food safely and properly. It covers all the major methods - canning, freezing, curing, and smoking - with clear steps and enough detail to give you confidence without drowning you in jargon. What I appreciate most is how practical and old-school it feels. You get the "why" as well as the "how," which is invaluable if you're serious about food security, reducing waste, or making the most of home-raised meat. 

Has lots of good information for taking care of meat for storage for long periods. I bought 2 , one for each of my boys. They love to hunt and fish and eat what they get. This book has lots of good info for taking care of their game.