How To Books
Build a Smokehouse
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The Big Book of Preserving the Harvest |
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Other Titles Available:
Home Sausage Making by Charles Reavis
A complete guide for the home
sausage maker. This book discusses
equipment, ingredients, stuffing,
curing, smoking and preserving
using all types of meat, poultry,
game and fish. A heavy emphasis
is placed on the health aspect of
making and eating sausage and
cured meats. There are hundreds of recipes for delicious,
low-salt, low fat dishes and sausages. If you want to enjoy
the wonderful world of sausage making, but still watch your
salt and fat intake, this book is right on. 168 pages.
Making and Using Dried
Foods by Phyllis Hobson
The author explains how to dry almost
every type of food – vegetables, fruit,
meat, herbs and grains. She explains
how to preserve foods easier and less
expensively than canning or freezing,
and at the same time preserving the
nutritional value in the foods. Learn to
make your own dehydrator, or dry in
the sun, oven or microwave. The book is loaded with valuable
information. 182 pages.
Amazing Venison
Recipes by Jim Zumbo
Jim Zumbo has filled this book with
tips on cooking venison, starting
with proper field care and
butchering, then giving you the
pointers from his vast experience in
cooking. Chapters on marinades,
snacks, steaks, roasts, soups and
chilies, ground meat, casseroles,
jerky and sausage round out this informative publication.
Over 200 recipes fill the 215 pages in this publication.
Jerky by A.D. Livingston
If it walks, flys or swims this book will
show you how to make jerky from it.
Make jerky from ground meat, meat
strips or chunks of meat. This book
covers jerky making from the pioneer
days up to the modern methods of
today. Learn to make jerky in the
dehydrator, the oven, a smoker, in the
sun and other ways. There is a whole
section on venison jerky. Loaded with
recipes, this book is a must for the jerky maker. 144 pages.
The Canning, Freezing,
Curing and Smoking of Meat, Fish & Game by Wilbur Eastman, Jr.
A very comprehensive book that goes
into the various methods of preserving
meats at home. In addition, it
talks about cold smoking, building a
cold smoker, meat cutting methods
for domestic meat, fish, and large and small game. Thirty
pages of recipes for beef, jerky, corned beef, fish, and
sausages round out this publication. There is a wealth of
information in this book. 208 pages.
Venison Sausage Cookbook by Harold Webster, Jr.
This newly copyrighted book is
loaded with up to date
information on all aspects of
sausage making. It covers
dealing with bacteria, types
of sausage, cures, grinding,
casings, stuffing, patty making,
operating and building a
smokehouse/cooker. There are
80 pages of venison sausage recipes and 100 pages of venison
sausage dishes. This is a very comprehensive, well written
book that will make sausage making easy, especially for
the novice. 272 pages.
Home Meat Curing Guide
An illustrated 32 page book that
explains how to cure meat at home
using pickling brines and dry curing
methods. Learn how to cure hams
and bacon as well as the basics of
sausage and jerky making. Easy to
follow instructions and recipes
included. A MUST for home meat
processors.
Sausage Making Cookbook by Jerry Predika
The author talks about different types
of casings and what they are used for,
types of bacteria to be aware of,
smokehouses and how to make one.
He then talks about the various types
of sausage; fresh, dry and semi-dry, as
well as jerky making. There are
over 230 recipes of every kind of sausage and jerky you can
imagine. 175 pages.
Basic Butchering of
Livestock and Game by John Mettler, Jr.
This publication covers the butchering
of beef, hogs, veal, lamb, deer, poultry,
rabbits and small game. It explains
how to butcher each one and then how
to cut into table cuts. In addition, it
covers smoking and other means of
preserving meat. The book contains
over 130 illustrations and clear easy to follow text. Finally
there are 30 pages of all kinds of recipes. This book is for
anyone who hunts, farms or buys large quantities of meat.
Cold Smoking & Salt
Curing Meat, Fish & Game by A. D. Livingston
The author takes a heads on look at
old curing and smoking methods as
opposed to the modern hype about
the ill effects of salt. He talks about
cured fish, dry curing all types of
meats, building several types of
smokehouses for cold smoking fresh
fish, meat, wild game and fowl. Most meat smoking today is
hot smoking at temperatures over 120°. This book offers a
wealth of information as well as delicious recipes about cold
smoking and curing. Often times this info is hard to come by.
Not any more. This is a great book! 149 pages.
Home Book of Smoke
Cooking Meat, Fish & Game by Jack Sleight & Raymond Hull
This publication starts with building a
smokehouse from a refrigerator, boxes, a
shed, or a barrel. He also covers
brining and pumping meats, the various
woods to make smoke, smoking hams,
bacon and fish. Hot and cold smoking as
well as dry curing, temperatures, and sausage recipes are
also included. This is an excellent choice for someone
learning the art of smoking.
The Smoked Foods
Cookbook by Lue & Ed Park
This book holds a wealth of information
on smoking. How to prepare your meat
to be smoked by brining, cures,
marinades and injecting. It gives you
brine recipes, brining times, smoking
time tables and many recipes for
sauces, game, fish, cheese and
sausages, and how to smoke them all.
The authors talk about equipment and various bacteria you
should be aware of and how to deal with them. You can’t go
wrong with this publication. 202 pages.
Sausage by A. D. Livingston
In this publication the author covers
sausage making from the beginning to
the finished product. Selecting cuts of
meat, preparing them, seasoning and
grinding, stuffing meat into casings and
finally cooking the finished product.
Over 100 sausage recipes for venison,
other wild game, fowl and fish.
Contains some recipes you won’t find in
similar books. An excellent choice for novice sausage
makers. 191 pages.