Ping.....Caribou

Tenpoint5 · November 30, 2009, 08:03:49 AM

Carolyn,
I had a copy of this book given to me and you were the first person I thought of. So I looked up the information and thought I would post it for you and anyone else that might be interested in getting a copy.

A Guide to CANNING, FREEZING, CURING & SMOKING MEAT, FISH & GAME

OU812 · November 30, 2009, 08:09:27 AM

10.5 I have been thinking about getting that same book but havent seen it here to take a look at whats in side.

What do you think?

Any good?

Tenpoint5 · November 30, 2009, 11:24:49 AM

OU,
This is more of an information book. It has some recipes in it but not a lot. I haven't read it from front to back yet. One thing I did notice is that they use Saltpeter in curing Hams. Will have to get with habs on a conversion from Saltpeter to cure #1. I know he has posted it some where before But I can't remember. Basically it comes down to this: For information this book is worth $16.95 for Recipes it ain't worth $5.00

OU812 · November 30, 2009, 11:30:00 AM

Thanks for the heads up, thats what I'm looking for is more info, mainly on canning but you can never have too much info on curing.

Habanero Smoker · November 30, 2009, 01:41:53 PM

Quote from: Tenpoint5 on November 30, 2009, 11:24:49 AM
OU,
This is more of an information book. It has some recipes in it but not a lot. I haven't read it from front to back yet. One thing I did notice is that they use Saltpeter in curing Hams. Will have to get with habs on a conversion from Saltpeter to cure #1. I know he has posted it some where before But I can't remember. Basically it comes down to this: For information this book is worth $16.95 for Recipes it ain't worth $5.00

I've come across a few books like that. It will be interesting to see how they use saltpeter in the recipe.

How it converts depends on what curing method is used. If it is a brine cure (pickle), I generally use 3 ounce of Cure #1 per gallon of water, and use the 10% injection of solution. If it is a ham that is being cured using a dry cure, or dry cured ham that would require to substitute cure #2.

KevinG · November 30, 2009, 08:48:16 PM

That's an intereting find, because I have a book by the same author titled "The Canning, Freezing, Curing, Smoking of Meat, Gish & Game" but it has a different picture on the front. I wonder if it has the same content?

Quarlow · November 30, 2009, 09:07:59 PM

Probably a reprint. They usually change the covers.

HawkeyeSmokes · November 30, 2009, 09:25:02 PM

You can read most of it here. A Guide to Freezing, Canning and Smoking.

Caribou · December 02, 2009, 05:47:49 AM

Thanks Chris!
I appreciate that, I shall check it out :)
Carolyn

OU812 · December 02, 2009, 06:52:57 AM

Thanks 10.5 and HawkeyeSmokes for the inside on the book.

Borders had a sale buy 1 get the second 60% off, got this book
and Pickles & Preserves by Marion Lea Brown

Been wanting to braden my horizons a little.

Tenpoint5 · December 02, 2009, 07:07:35 AM

Better watch out OU most of the recipes start out with 100 pounds of ....

OU812 · December 02, 2009, 07:15:37 AM

Quote from: Tenpoint5 on December 02, 2009, 07:07:35 AM
Better watch out OU most of the recipes start out with 100 pounds of ....

NOW YOU TELL ME. ;D

I have a calculator and digital scale I think I can figure it out. ::)

Caribou · December 02, 2009, 07:35:52 AM

10.5,
That is a great book. I think canning meat should be the next level for me. I have never pressure canned yet.
I've almost earned an Amazon gift certificate with my credit card so that will be what I get for sure :)
Carolyn

OU812 · December 02, 2009, 07:44:20 AM

Mmmmm caned meat, love it. Mainly make it with deer meat.

Tenpoint5 · December 02, 2009, 07:46:44 AM

OU,
You might as well post your recipe cause she's gonna want it!!! Especially since Grandpa just filled the freezer!!