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Meat and Sausage Table of Contents

Meet Meat
Travel through time to learn the history of preserving meat.
By Eve Adamson

Taking the Cure
Salt and the right conditions turn a hunk of meat into a preserved culinary treat.
By Nancy Mann Jackson

Thank You for Smoking
Used together with curing, smoking preserves meat and imparts flavor.
By Nancy Mann Jackson

Makin’ Bacon
You can create and cook this popular pork product.
By Jean M. Fogle

Wurst Case Scenario
For ultimate flavor and versatility, making sausage is worth the grind.
By September B. Morn

Recipes: Seven Scrumptious Sausages
Make apple-maple breakfast links, bratwurst, Cajun boudin blanc sausage, chorizo, hot and sweet Italian sausage, pepperoni and spicy chicken sausage.
By September B. Morn

A Can-Do Spirit
Canning your own meat, poultry and fish means you can enjoy that fresh taste all year.
By Wendy Bedwell-Wilson

Recipe: Pickled Fish
Try this inexpensive way to preserve fish.
By Wendy Bedwell-Wilson

Freezing Facts
Freeze your meat to ensure that it stays edible for months.
By Kyra Kirkwood

The Gnawed Squad
You can turn your meat into jerky with the right ingredients and some simple equipment.
By Jennifer MacKenzie

Recipe: Teriyaki Beef Jerky
Make a batch using our easy marinade.
By Jennifer MacKenzie

The Business of Meat
Do you have what it takes to sell your meat products?
By Lindsay Evans

Glossary

Resources

Food for Thought

Top Products
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