Look Inside
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.
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.
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
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ACS global partners
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