For more than 8,000 years humans have been preserving meat and
fish through canning, curing, smoking, and freezing, use techniques
that remove the moisture and make it possible to keep meat for much
longer than its natural shelf life. However, improper preservation
of meat leads to more than 40% of all reported cases of food borne
illness according to the Center for Disease Control, meaning it is
necessary for everyone to carefully, effectively practice safe
storage practices and ensure the meat is well preserved.
This book will show any potential meat preserver how to go about
the process of storing meat for long term use in a variety of
methods, while constantly keeping an eye to the possibility of food
borne illness and the loss of freshness. You will learn everything
you need to know to start the process of setting aside and
preserving your meat, fish, and game. Starting with a series of
charts and basic details about different kinds of meat and fish,
from venison to beef to salmon, you will learn which animal
products store best with which methods, which methods must be
avoided, and which diseases are the greatest risk when you store
meat. With this information in hand, you will start learning how
the freezing, canning, curing, and smoking processes work. You will
be given detailed outlines of each process starting with what
equipment you will need.
Experts in meat preservation have been interviewed and their
insights have been included here to provide a detailed and full
overview of everything you can expect in the process. From these
interviews, you will start the process of understand what you need
to effectively preserve meat products. You will learn what can lead
to failure for all four methods, what the best possible storage
locations are for each, and what materials should be avoided at all
costs. Learn how smoking works and the timelines for every form of
storage from the moment the animal is butchered to the moment it
needs to be preserved. No matter what kind of animal you are
preserving, this book will provide the details you need to
effectively store the meat for later use.
Atlantic Publishing is a small, independent publishing company
based in Ocala, Florida. Founded over twenty years ago in the
company president's garage, Atlantic Publishing has grown to become
a renowned resource for non-fiction books. Today, over 450 titles
are in print covering subjects such as small business, healthy
living, management, finance, careers, and real estate. Atlantic
Publishing prides itself on producing award winning, high-quality
manuals that give readers up-to-date, pertinent information,
real-world examples, and case studies with expert advice. Every
book has resources, contact information, and web sites of the
products or companies discussed.
"This Atlantic Publishing eBook was professionally written, edited,
fact checked, proofed and designed. The print version of this book
is 288 pages and you receive exactly the same content. Over the
years our books have won dozens of book awards for content, cover
design and interior design including the prestigious Benjamin
Franklin award for excellence in publishing. We are proud of the
high quality of our books and hope you will enjoy this eBook
version. "
General
Imprint: |
Atlantic Publishing Co
|
Country of origin: |
United States |
Release date: |
July 2021 |
First published: |
April 2011 |
Authors: |
Ken Oster
|
Dimensions: |
230 x 155 x 17mm (L x W x T) |
Format: |
Paperback
|
Pages: |
288 |
ISBN-13: |
978-1-60138-343-3 |
Categories: |
Books >
Sport & Leisure >
General
|
LSN: |
1-60138-343-6 |
Barcode: |
9781601383433 |
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