Cover; Table of Contents; Introduction; 1. Basic Information; 2. Canning; 3. Freezing; 4. Curing and Jerky and Sausage M
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English Pages 241 pages Year 2011
Table of contents :
Cover
Table of Contents
Introduction
1. Basic Information
2. Canning
3. Freezing
4. Curing and Jerky and Sausage Making
5. Smokehouses and Smokers: Built, Bought, or Improvised
6. Beef and Veal
7. Pork
8. Lamb
9. Poultry
10. Game
11. Fish
Metric Conversion Charts
Bibliography
Recipe Credits
Resources
Index
A
B
C
D
R
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V
W
Y.