[Sca-cooks] Smoked and Pickled: Sources and Recipes?

Johnna Holloway johnnae at mac.com
Mon Aug 30 12:16:33 PDT 2010

There are a number of books available that address modern methods. My  
entire stack of these books is buried or boxed at the moment. (I have  
a number that I bought in Alaska that address living off the grid and  
how to process an elk or bear. Lots of the others came out prior to  
the fuss about M2K -1999/2000. Very cheap in 2001.) Maybe next week I  
can take a look and come up with more titles.

Something like

Guide To Canning, Freezing, Curing & Smoking Of Meat, Fish & Game  
Revised And Updated (PB ) By Wilbur Eastman.
This no-nonsense guide to canning, freezing, curing, and smoking meat,  
fish, and game is written in down-to-earth, informative language. The  
third edition of this perennial bestseller is completely revised and  
updated to comply with the latest USDA health and safety guidelines.
Includes dozens of recipes for homemade Beef Jerky, Pemmican, venison  
Mincemeat, Corned Beef, Bacon, and more.
might be useful.

Places like Cabela's (www.cabelas.com) which outfit for hunting and  
fishing have huge sections of their stores dedicated to food or game  
processing. This includes smokers, jerky makers, vacuum sealers,  
dehydrators, etc. Most of the stores have extensive book sections.  
Most of those books aren't on the website which carries only a limited  

One of the ways to find the right books would be to
search for ones that are indexed as being wildgame/fowl and canning/ 

Mother Earth News has a number of interesting articles. You might  
browse there.
Here's one on choosing a dehydrator

You might want to invest in a copy of Grace Firth's classic volume  
Stillroom Cookery: The Art of Preserving Foods Naturally, With  
Recipes, Menus, and Metric Measures. It came out in the 1970's. You  
can get a used copy fairly cheaply at the moment through Amazon.


On Aug 30, 2010, at 12:19 PM, David Friedman wrote:snipped
> Other ideas, experiences, recipes, and sources?

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