Learn the safe, practical, and inexpensive ways to best preserve your meat, fish, and game.

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language.

The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters.

An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.

You may also be interested in:
	Basic Butchering of Livestock & Game Learn how to process and preserve beef, hogs, veal, lamb, venison, poultry, rabbits and small game.
	The Beginner’s Guide to Preserving Food at Home Simple step-by-step instructions give you the confidence and know-how to freeze, dry, can, root cellar and brine the abundance from your summer garden.
	Preserving Food Without Freezing or Canning Explore traditional, more cost-effective and energy-efficient preservation methods.