Curing & Smoking Meat - A Guide to Canning

Process' are outlined but not extremely specific.
Some of the language and terms are archaic. If you are willing to read between the lines and not afraid to do a little experimentation it should work nicely for you.

Bought this for reference, and has a lot of very good stuff in it about many subjects of preserving things. I bought it for the items about canning as I want to grow my own food and can it instead of the freezer.
I can not afford the lifestyle we have been living.

I both recommend and suggest keeping on your library shelf this invaluable pamphlet/book on the basics of/for canning and the like. As always, these books are most valuable for those who are "survivalist" in nature. One never knows what the future might bring. But our ancestors utilized such procedures-within the realm of possibility-for generations and the newer the book, the better the updates are added as the Agriculture Dept. sometimes adds scientific evidence as to further safety issues and the like!

The information is useless. No recipes inside for any of these processes that are relevant. It just gives an overview of the processes. There is now way I could process meat with the material from this book

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.

This is a great book for preserving meats, we have been preserving meats for years, but you can always learn something new and we did with this book. It had info that we were not aware of about preserving meat.

This is a great book for preserving meats, we have been preserving meats for years, but you can always learn something new and we did with this book. It had info that we were not aware of about preserving meat.

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. We are talking about food afterall. 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. A great source for considering the 'other' cuts of meat in a carcass. Tongue organs blood and gelatine from cooking the bones. Well worth the asking price

This was one of 4 books that I purchased... Wow.. didn't know how much info was in these. Very good book. So much info to read up on... Recommend it to everyone if you would like to know more about living off the land.

if you are gonna kill and eat anything up to and including your fellow man, this book hasn't been exceeded except the book from the twilight zone series show with the aliens that come down to "serve your fellow man."

This book does have a lot of good information, but some of the recipes haven't been updated from the original 1975 version. One in particular has a significant safety problem.

I love pastrami and to make it you need to corn the brisket first, which is essentially brining the beef in salty water for at least 5 days. One dangerous backteria that salt alone can't inhibit is Clostridium botulinum. C. botulinum produces a toxin that will give you botulism, which is very bad. The fix for this is to add a little sodium nitrite (not nitrate) in the form of Instacure #1 (93.75% salt, 6.25% sodium nitrite, red color so no one mistakes if for table salt) to your brine. My big concern with this book is that the recipe for corning beef calls for Saltpeter, which is potassium nitrate. The "ate" in the word nitrate tells you that this is an old recipe that's not as safe as it should be.

I'm sure this book at the top if its game in 1975 but now it seems a bit quaint. I have to ding the book 2 full stars just for the saftey shortfall. It's still full of good information though, just do your homework.

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 love this book! I have just started out learning how to do all this stuff and I had no idea where to start. The Web site's where telling me all this different stuff to do and different steps for the same thing. My grandpa bought me this book and it just made sense. It's easy to understand and the recipes are great. Plus you learn all the different types of cuts and how to keep it from spoiling. If you are just starting out or are a old timer this is a great book to buy.

it has lots of instruction for various preservation options. i was slightly disapointed at how few recipes there are in this book. on the other hand though it has instruction to build a few different smokers which is pretty handy.

I was very apprehensive about canning. Book helped me overcome my fears now lots of canned kosher pickels and will do more. I dont hunt but good section on game and preparation.A very good book for one to start canning safely.

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.
Very glad it's been re-printed - my ancient copy was getting unreadable!

You just can't get enough information on caning and the like. This book is great and will help you understand the process and do the process. Highly recommend to you that are Preppers and the self sufficent.