Learn about the preservation of meat and fish.
The Preserving Meat and Fish e-book 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.
There are many ways of preserving meat or fish; but whatever method used; remember that the produce will be vulnerable to contamination prior to being preserved. There is no point preserving any food product after it is contaminated, if you are preserving the contaminant too. As a general rule, keep it cold and clean; and do the preservation promptly to minimize any chance of microorganisms developing.
Table of Contents
CHAPTER 1 INTRODUCTION
CHAPTER 2 CURING MEATS
CHAPTER 3 DRYING MEAT
CHAPTER 4 SMOKING
CHAPTER 5 CANNING
CHAPTER 6 FREEZING
CHAPTER 7 VACUUM PACKAGING
CHAPTER 8 BUSINESS AND WORK OPPORTUNITIES
About the Author:
John L. Mason Dip.Hort.Sc., Sup’n Cert., FIOH, FPLA, MAIH, MACHPER, MASA
John Mason has had over 35 years experience in the fields of Horticulture, Recreation, Education and Journalism. He has extensive experience both as a public servant, and as a small business owner. John has held positions ranging from Director of Parks and Recreation (City of Essendon) to magazine editor.
John is a well respected member of many professional associations, and author of over thirty five books and of over two thousand magazine articles. Even today, John continues to write books for various publishers including Simon and Shuster, and Landlinks Press (CSIRO Publishing).