Read e-book online A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & PDF

By Wilbur F. Eastman

ISBN-10: 1580174574

ISBN-13: 9781580174572

This no-nonsense advisor to canning, freezing, curing, and smoking meat, fish, and video 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 wellbeing and fitness and defense instructions. comprises dozens of scrumptious recipes for do-it-yourself pork Jerky, Pemmican, Venison Mincemeat, Corned pork, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and quite a few hams. study tasty pickling equipment for tripe, fish, red meat, beef, and oysters. an exceptional source for someone who loves meat yet hates the steroids and chemical substances in commercially on hand items.

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

Example text

Truffles grew thickly in these oak forests. These wider historic developments had a huge impact on the French truffle market. Napoleon’s expedition to Egypt had sparked a rage for all things exotic, and truffles’ fortunes rose accordingly; they were, as Rittersma says, ‘the exotic product that comes from home’. Whereas before there had been La Varenne’s Le Cuisinier françois, now regional cuisines were codified and became popular, and regional cookbooks began to be published. The black winter truffle was now called the truffe de Périgord, even though – as demand for the truffles rose – many packages bearing this name were filled with truffles from other regions, or from central Italy.

These wider historic developments had a huge impact on the French truffle market. Napoleon’s expedition to Egypt had sparked a rage for all things exotic, and truffles’ fortunes rose accordingly; they were, as Rittersma says, ‘the exotic product that comes from home’. Whereas before there had been La Varenne’s Le Cuisinier françois, now regional cuisines were codified and became popular, and regional cookbooks began to be published. The black winter truffle was now called the truffe de Périgord, even though – as demand for the truffles rose – many packages bearing this name were filled with truffles from other regions, or from central Italy.

As we have seen, opinions have varied greatly over the centuries as to what exactly the tubers are and how they are generated. ’ That thunderstorms contributed to the development of truffles was also suggested by the writer Athenaeus in the second century : BCE BCE CE Spores inside their asci. Concerning these a singular fact is mentioned; it is said, namely, that they grow when the autumn rains come with severe thunderstorms; the more thundering there is, the more they grow, the presumption being that this is the more important cause.

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


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