Preserving Meat and Fish- PDF ebook

The Preserving Meat and Fish ebook is a guide for everything that you need to know about preserving your own meat and fish. Save money and ensure that you are eating high quality food by making it yourself. Not only will it taste better than anything you have bought at the shop, it is so satisfying eating your own preserved meat.

For many thousands of years humans have been preserving meat by different techniques. Traditionally drying meat played a role in survival of the human race. Dried meat was non-perishable and light weight which was ideal for being packed and carried for the long journeys we know of in hunting societies. This is only one example. In Europe it is known that Romans lived on a pork rich diet  which was mostly salted or smoked as a preservation strategy.

Pages: 65
Images: 47
ISBN: 978-0-9942948-3-8

Table of Contents

CREDITS

CHAPTER 1 INTRODUCTION
Methods
Health risks

CHAPTER 2 CURING MEATS
Salts, sugars and nitrites
Making salami
Making dry fermented salami
Curing prosciutto
Pickling fish in vinegar or salt

CHAPTER 3 DRYING MEAT
What drying does
What meats to use
Meat drying techniques
Sun drying
Solar drying

CHAPTER 4 SMOKING
Temperature control
Which wood to use
Humidity of the smoker
Preparing the meat
Smoking times
Recipes

CHAPTER 5 CANNING
The pressure method
Processing procedures
Chicken
Beef, lamb, pork
Minced meat
Game meats
Beef bolognese sauce
Beef or chicken stock
Tuna

CHAPTER 6 FREEZING
Freezing meat, poultry and fish
Processing meat for freezing
Freezing meat
Freezing fish and seafood

CHAPTER 7 VACUUM PACKAGING
Types of domestic vacuum sealers
What dangers are there in vacuum sealing?

CHAPTER 8 BUSINESS AND WORK OPPORTUNITIES
Opportunities
Business risks

APPENDIX
Distance learning and online courses
E-books by John Mason and ACS staff include
Printed books by John Mason
Useful contacts
ACS global partners
Social media