How to Cure & Preserve Beef, Pork, Poultry, Fish & Wild Game: Canning, Smoking, Salt Curing, Freezing, Freeze-Drying, Dehydrating & Brining Great for Camping, Hiking, RV Living & Doomsday Preppers

De: Nick Romano

Narrado por: Zachary Locklear

How to Cure and Preserve Meat

How to safely store fish, wild game, beef, pork, and poultry by canning, smoking, salt curing, freezing, freeze-drying, dehydrating, and brining—for camping, RVing, hiking, long-term storage, and doomsday preppers.

Born from this need is our journey to finding ways to store food safely. Food preservation is a large part of human history. Throughout millennia, before the advent of modern technology, humans from all across the world in different cultures have developed different ways to prolong the shelf life of food, from various pickled vegetables to brined seafood to meat jerkies. Preserving food and curing meat was vital knowledge for early humans, who were, by nature, hunter-gatherers. In modern times, we no longer have to rely on the food we catch or gather in the wild, but knowing how to store meat can save money and time and reduce food waste. Anyone who eats meat knows that it can be expensive! Learning how to preserve and store meat safely is an important skill. My grandparents own and run a deli. In fact, pretty much my whole family is involved with the business. They intend to pass the business on to my cousin when they retire. My grandfather has been in the meat business as a butcher and deli owner for decades, learning the trade from his father and other relatives from Italy.

If you’re a camper, RVer, hiker, a doomsday prepper, or just trying to feed your family, understanding meat preservation techniques will be helpful to you. My book will show you several ways to preserve and store all types of meat.

You will learn and master:

The Basics of Freezing: Procedure for Freezing Meats at Home

Storage Shelf Life: Storage Times for Food

Freeze Drying Techniques

Vacuum Packing Basics

The Basics of Canning, Pickling Dry

Curing Wet Curing/Brine Curing

Smoking, Meats

Dehydrating, Do’s and Don’ts of Meat Preservation.

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