By Wilbur F. Eastman

ISBN-10: 1580174574

ISBN-13: 9781580174572

This no-nonsense consultant to canning, freezing, curing, and smoking meat, fish, and online game is written in down-to-earth, informative, daily language. The 3rd variation of this perennial bestseller is totally revised and up to date to conform with the most recent USDA healthiness and safeguard directions. comprises dozens of scrumptious recipes for selfmade red meat Jerky, Pemmican, Venison Mincemeat, Corned red meat, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and numerous hams. research tasty pickling equipment for tripe, fish, pork, red meat, and oysters. an outstanding source for an individual who loves meat yet hates the steroids and chemical compounds in commercially on hand items.

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Additional resources for A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

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Add the ice and garnish with the lemon wheels. To serve, ladle into teacups or small glasses. The Recipes: Punches 39 The Guild Meeting SERVES 8 TOTAL VOLUME: ABOUT 8 CUPS (WITHOUT ICE) 30 ounces (33/4 cups) hot water 4 black tea bags (preferably chai or spiced black tea) 1/2 cup vanilla sugar (see Note) 6 wide strips of orange peel, each about 2 inches long 10 ounces (11/4 cups) freshly squeezed orange juice 10 ounces (11/4 cups) rye whiskey (such as Rittenhouse 100 proof) 4 ounces (1/2 cup) ginger liqueur (such as Domaine de Canton) 4 ounces (1/2 cup) Drambuie 4 ounces (1/2 cup) freshly squeezed lemon juice 1 large ice block or several smaller blocks 40 Cocktails for a Crowd This punch recipe was created by Charles Joly, chief mixologist at the Drawing Room in Chicago.

Discard the spice sachet. To serve, ladle into glass mugs or footed mugs and garnish each drink with a cinnamon stick. PITCHER DRINKS It’s an oversimplification to call all the beverages in this section pitcher drinks, since that’s only one possible vessel. That said, these ­cocktails can all be mixed ahead of time (some with a little sparkle added at the last minute) and offered in a pitcher or other container for the host to pour out or for guests to serve themselves. It’s up to you how to serve them—perhaps from a sophisticated, curvy carafe for a ­dinner party, a pitcher for a backyard barbecue, or a large infusion jar for bigger groups.

For those with a preference for shaken ­cocktails (and strong arm muscles), these drinks can be shaken in a large, tightly-capped jar. SANGRIA 45 SAKE SANGRIA 46 BLOODY MARYS 48 CLASSIC CAIPIRINHAS 49 PIMM’S PITCHER 50 RASPBERRY MOJITOS 52 ROSEMARY REFRESHER 54 MELON MARGARITA MADNESS 56 CEDERBERG COCKTAILS 57 TIPSY PALMER 58 Sangria SERVES 8 TOTAL VOLUME: ABOUT 71/2 CUPS One 750-ml bottle (about 31/4 cups) red wine (preferably a Spanish wine, such as Rioja) 8 ounces (1 cup) manzanilla sherry 4 ounces (1/2 cup) orange liqueur (such as Cointreau) 4 ounces (1/2 cup) freshly squeezed orange juice 1 orange, sliced into wheels 2 lemons, sliced into wheels It seems as if everyone has a variation on this Spanish stunner, a blend of wine, lots of fruit, and liquor (often brandy, sherry, orange liqueur, or a combination).

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


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