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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman, Jr., 9781580174572

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

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman, Jr., 9781580174572
ISBN: 9781580174572
List Price: $16.95

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$16.95
SKU:
9781580174572
Availability:
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Minimum Purchase:
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Minimum Order: 25 copies per title

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Overview

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time. 

This book title, A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game, ISBN: 9781580174572, by Wilbur F. Eastman, Jr., published by Storey Publishing, LLC (August 15, 2002) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

Unlike Amazon and other retailers who may also offer A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy.

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Product Details

Author:
Wilbur F. Eastman, Jr.
Format:
Paperback
Pages:
192
Publisher:
Storey Publishing, LLC (August 15, 2002)
Language:
English
ISBN-13:
9781580174572
ISBN-10:
1580174574
Dimensions:
6" x 8.95" x 0.8"
Case Pack:
36
File:
hbgusa-hbgusa_onix30_P7195261_04152024-20240415.xml
Folder:
hbgusa
As low as:
$8.64
List Price:
$16.95
Publisher Identifier:
P-HACH
Discount Code:
A
Weight:
13.76oz
Audience:
General/trade
Country of Origin:
United States

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