Practical Game Preserving: Containing the Fullest Directions for Rearing and Preserving Both Winged and Ground Game, and Destroying Vermin (1884)
With Other Information Of Value To The Game Preserver.
Practical Game Preserving: Containing the Fullest Directions for Rearing and Preserving Both Winged and Ground Game, and Destroying Vermin (1884)
Home Pork Making; A Complete Guide – In All That Pertains to Hog Slaughtering, Curing, Preserving, and Storing Pork Product–From Scalding Vat to Kitchen
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern [...]
Meat Smoking and Smokehouse Design
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold [...]
A Guide to Canning, Freezing, Curing, and Smoking 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 [...]
Home Smoking and Curing: How to Smoke-Cure Fish, Meat and Game
First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or [...]
Cold-Smoking and Salt-Curing Meat, Fish, and Game
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game – adapting today’s materials to yesterday’s traditional methods. As the author writes, [...]
Home Curing of Bacon and Hams
Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig – Body Proportions and Breed Type – Priciples of Breeding in Relation to Curing – Care and Management in Relation to Curing [...]
Great Sausage Recipes and Meat Curing
Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a [...]
The Old-Fashioned Dutch Oven Cookbook; Complete with Authentic Sourdough Baking, Smoking Fish and Game, Making Jerky, Pemmican, and Other L
This is primarily an outdoor cookbook specializing in old-fashioned Dutch oven and sourdough cookery. In addition to numerous traditional recipes, there are even a few which feature bear, buffalo, and woodchuck meat.
The Old-Fashioned Dutch Oven Cookbook; [...]
Jerky Making: For Home, Trail, and Campfire
Brad Prowse’s book fills a definite need in the outdoors/how-to/cookbook niche, appealing to hikers and sport enthusiasts who need lightweight, nutritious snacks that will keep safely for a long time: to homemakers or kitchen buffs wanting to treat family and friends — bags of jerky make great gifts. Make [...]
