Home Meat Preserving

Salami Culture	Pink Salt	Home Salami Making Recipe
UMAi Salumi Kits	Meat Butchering, Processing, & Preserving Guides	UMAi Charcuterie Kits

Meat Processing and Preserving
Guides.

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game.	The title says it all, really.
The Complete Book Of Butchering Smoking, Curing And Sausage Making.	How to cure meat by smoking or salting, plus how to make sausages.
Preserving Meat.	This is not just a guide to keeping pigs.
Keeping your own free-range Pigs.	This is not just a guide to keeping pigs.
Smoking Food.	Written by Ricky Gribling, in Australia.
Drying Food.	Another Australian book, by Ricky Gribling.

Shipping Costs, Telephone Orders
&
Mail Ordering

A Guide To
Canning, Freezing, Curing & Smoking
Meat, Fish & Game.
by
Wilbur F. Eastman Jr.
#1044
(top of page)

A Guide To Canning, Freezing, Curing & Smoking Meat, Fish & Game - Wilbur F. Eastman Jr. Rec Retail $19.99 Our Price $18.99 Australia Only.

Join the generations of cooks who have learned to can, freeze, cure, and smoke meat, fish, and game with this book's simple, safety-conscious instructions. Learn to make dozens of delicious recipes, including: homemade beef jerky pemmican corned beef bacon smoked sausage liverwurst bologna Canadian bacon clam chowder venison mincemeat cured turkey a variety of hams and much more. You'll also find complete descriptions of pickling methods for meat and fish; a discussion of the pros and cons of home preserving; and many tips and shortcuts. Whether you want to preserve meat at home to save money or to avoid the hormones and other additives in commercial products, this book is for you.

The Complete Book Of
Butchering Smoking, Curing And Sausage Making.
by
Philip Hasheider
#1165
(top of page)

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included. The Complete Book Of Butchereing Smoking, Curing And Sausage Making. - Philip Hasheider #1165 Rec Retail $29.99 Our Price $28.50 Australia Only.

Preserving Meat.
by
Ann Cliff
#1401
(top of page)

The ancient art of preserving meat developed over thousands of years, before the modern era of refridgeration. More than a means of making food last, it has found varied cultural expression in many delicious products we are lucky enough to have inherited. This inheritance is particulaly relevant today to people who are - intersted in sourcing their own meat and in knowing its provenance; and keen to have in their pantry, products with the wonderful textures and flavours we enjoyed before current factory-processing practices. Preserving Meat - Ann Cliff #1401 Rec Retail $24.95 Our Price $23.70 Australia Only.

Keeping your own free-range Pigs.
#1290
(top of page)

Pigs are intelligent, challenging and fascinating creatures. They also taste great. This book will guide you in feeding and housing your pigs in a caring and cost-effective way, in an environment that supports your pigs' natural instincts. Written by long-time vegetarian turned pig-farmer ten Owens, it weaves valuable pig-raising information with the story of her family's experience of living with these intriguing animals. It is an honest account of their efforts to look after their animals with kindness whilst keeping in mind their goal of providing ethical, sustainable and delicious food for the table. Keeping your own free-range Pigs. - Jen Owens Rec. Retail $24.95 Our Price $23.70. Australia Only.

Smoking Food.
by
Ricky M Gribling
#1187
(top of page)

Smoking Food. - Ricky M Gribling #1187 Rec Retail $21.95 Our Price $20.85 Australia Only.

All over the world smoking has been one of the most popular and traditional ways of preserving food. Bought smoked food is delicious but expensive-and we don't know what chemicals have been used in the process. Here at last is a manual which tells us how to smoke our own food-simply, safely and with marvellous results. You can smoke food anywhere - on the beach, in your own backyard and, of course, in the kitchen, using improvised and recycled smokers, Fish and poultry, beet, lamb and pork, venison and rabbit can all be given an excitingly different flavour through smoking. There are over lOO new recipes drawn from all over the world for smoking and cooking a great variety of main courses and side dishes. Hors d‘oeuvre, canapés, sausages, soups and pies, even baked and tried meats are excellent with smoked ingredients. TRY THEM AND SEE! Ricky Gribling was born in Delft, Holland, an area famous for its smoked eel and smoked sausage {Rookworst}. She came to Australia in 1955 and trained in Hotel/ Motel Management. After a tew years she missed the smoked food of her homeland and bought a smoker in an angling shop hoping to smoke her own. The instructions were limited and her memories of traditional Dutch smoked food almost useless. So she learnt to use the smoker and adapted the recipes she found to local conditions. This book is the result of her research.

Drying Food.
by
Ricky M Gribling
#1182
(top of page)

Dryinging Food. - Ricky M Gribling #1182 Rec Retail $24.95 Our Price $23.70 Australia Only.

Drying is the oldest, method of preserving food known to humanity. Since its discovery hunters have made biltong or jerki, the fisherfolk have turned herrings into kippers, amnd farmers all over the world have dried every kind of fruit and vegetable. The poisons in our environment have made it almost impossible to dry food in the sun and dried food that is sold in the supermarkets too often has unnaceptable additives. it is of course possible to dry food in an oven, on a windosill, in any place wam air circulates, but the invention of the food dehydratr has made drying safe, simple and fun. Drying Food tells you how to get the best out of your dryer. With it you can dry all kids of foods including meats, fish, poultry and all kinds vegetables and herbs. Dried food often takes up much less storage space than frozen. Once you're drying you can happily try over 150 new recipes drawn from all over the world -- delicious main course and side dishes using dried food. Ricky Gribling was born in Delft, Holland, an area famous for its cooking and preserving. She has trained in Hotel/ Motel Management. She has always been fond of dried food but grew more and more worried about the chemicals and additives which may be present in bought food so she tried to dry her own. This was in the days before commercial dehydrators were avavilable so in her first attempt she used a record player with a perspex top! She has continued her search until she has found wht she believes to be the perfect domestic dryer. Then by trial and error she worked out the best way to dry food and cook all kinds of fruit vegetables and meat. Dryng Food is the result of her research.

(top of page)

Orders shipped by Australia Post's trackable services or courier.
(Unless Otherwise Stated)

Shipping & handling is calculated on the cost of your order.
The total cost of your order including S&H is displayed by the shopping cart,
before any commitment to buy is required.
We charge $10.95 S&H for orders up to $100.00 ... $13.95 for orders over $100.00,
... and shipping is FREE for orders over $300.00.
See our Shipping Policy.

If wishing to order by telephone, please have your credit card ready, and call (07) 3133 1673.
(If after hours, please leave a message, and we will call you back)

Mail orders can be made with this form.

"Do Not Safe Drop" ---- Find Out More

See Our Complete Product Range In Our Online Shop.