The Complete Meat Preservation Field Manual: Canning, Smoking, Curing & Freezing for Hunters & Homesteaders
The Complete Meat Preservation Field Manual: Canning, Smoking, Curing & Freezing for Hunters & Homesteaders
Canning, freezing, curing and smoking, with how to do each one safely
Diagrams for skinning, cuts of beef, and building smokers and curing shacks, even one from an old refrigerator
A ton of recipes for the meat you've preserved: corned beef, sausage, jerky and more
Works for wild game, fish, and store-bought meat. A perfect gift for any homesteader or outdoorsman
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"Most hunting books just show basic field dressing, but this actually walks you through what to do once you get the animal hung up. The sausage-making ratios and curing salt charts took all the guesswork out of it. We smoked two batches of summer sausage using the wood-blend guide and canned 24 quarts of venison stew meat. An absolute staple for anyone who processes their own harvest."
WHAT'S INSIDE THE BOOK
WHAT'S INSIDE THE BOOK
This is the fully updated version of the classic book. It shows you how to preserve pretty much all the game meat you'll find in North America, including fish, plus everyday beef, pork and poultry.
• Canning, freezing, curing and smoking, and how to do each one safely
• Smokehouses and smokers: built, bought, or improvised, including a basic smokehouse made from an old refrigerator
• Processing and butchering, with diagrams on how to skin game and the primary cuts of beef
• Sausage making, curing and jerky
• A ton of recipes for the meat you've preserved, like corned beef, summer sausage, and a maple sugar pickle for ham
WHO IS THIS FOR?
WHO IS THIS FOR?
If you hunt, fish, or just go hunting at your local grocery store, this right here is a great book to have.
It's built for hunters, fishermen, homesteaders, and anybody who buys meat in bulk and wants to put it up properly instead of letting it go to waste. It also makes a perfect gift for any homesteader or outdoorsman you've got in your life.
DO I NEED SPECIAL EQUIPMENT?
DO I NEED SPECIAL EQUIPMENT?
Not for most of it. The book walks you through methods you can do with a home kitchen and a few basic tools, and it shows you how to build or improvise your own smoker and curing setup, including one made from an old refrigerator.
Some methods do call for specific gear, like a pressure canner for canning meat, and the book tells you what you'll need before you start.
A NOTE ON FOOD SAFETY
A NOTE ON FOOD SAFETY
Preserving meat is serious business, and doing it safely is the whole point. Meat and fish are low-acid foods, so canning them requires a pressure canner, never a boiling-water bath.
Always follow tested methods, use an accurate thermometer, and check your process against current USDA guidance (the National Center for Home Food Preservation is a good free resource) before you start, especially for canning times and pressures.
WHAT IF I DON'T LOVE IT?
WHAT IF I DON'T LOVE IT?
We offer a straightforward 30-day return policy. If for any reason you're not happy with your book, reach out and we will take care of it. No hassle, no awkward questions.
The Part of Preparedness Most People Overlook
One major aspect of preparedness that many people seem to overlook is knowing how to preserve your meat. You can stock the pantry all you want, but a freezer full of venison or a bulk buy from the butcher counter only goes so far if you don't know how to put it up properly.
This book takes you through all of it: canning, freezing, curing, smoking, different meats, and how to do it safely, so nothing you harvest or buy goes to waste.
Frequently Asked
Questions
What preservation methods does it cover?
What preservation methods does it cover?
Canning, freezing, curing and smoking, with step-by-step instructions for each and how to do them safely. It also covers sausage making, jerky, and building or improvising your own smokers and curing shacks.
Does it work for store-bought meat?
Does it work for store-bought meat?
Yes. The same methods apply to beef, pork and poultry from the grocery store or butcher counter, so it's just as useful if you buy in bulk as it is if you hunt.
Does it cover fish and wild game?
Does it cover fish and wild game?
Yes. It covers pretty much all the game meat you'll find in North America, including fish, with diagrams for skinning and processing.
Are there recipes?
Are there recipes?
A ton of them, for the meat you've preserved: corned beef, summer sausage, a maple sugar pickle for ham, and many more.
Is this a physical book?
Is this a physical book?
Yes. It's a printed paperback, made to live on your kitchen counter, workbench or cabin shelf as a reference you'll keep coming back to.
What if I'm not happy with my purchase?
What if I'm not happy with my purchase?
We stand behind this book. If for any reason you're not satisfied, reach out within 30 days of receiving your order and we will sort it out for you with no hassle and no awkward questions asked.