5.) A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman
A well-preserved protein packs unparalleled flavor, according to the late Wilbur F. Eastman, who wrote this “no-nonsense reference book” that details all the major meat preserving techniques out there, including those associated with seafood. The 192-page book explains the intricate mechanisms that accompany a properly canned, frozen, cured and smoked protein, and emphasizes the importantance of food safety.
Review:
“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 100 [pounds] of meat, pounds of salt, and gallons of water; a few handful of recipes call for 3-10 pounds of meat.” (Amazon Customer)
