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Preserving Meat and Fish ebook Released

Announcement posted by ACS Distance Education 16 Jun 2015

Learn to preserve your own delicious meats and fish.

Preserving Meat and Fish ebook

ISBN:   978-0-9942948-3-8

 

We are excited to announce that we have a new ebook out called “Preserving Meat and Fish”.

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 preserving it yourself. Preserving meat and fish is a great way to ensure you save abundant seasonal food for use another time. Make your own delicious salami and prosciutto. 

The ebook covers the follow subject areas: Curing Meats, Drying Meats, Smoking, Canning, Freezing, Vacuum Packaging and Business and Work Opportunities.

Here’s a short extract from the ebook:
Meat will spoil as microbial activity begins decomposing the tissue. Some microbes can be dangerous to human health, while others are simply going to destroy the meat. All microbes need a certain level of water in the meat to function, therefore the chief way of preserving meat is to reduce the level of water to a point where microbial activity is inconsequential.

Meat can be preserved lots of different ways:

Curing - adding salt, sugar, nitrite and/or nitrate

Drying - can be done rapidly in low heat ovens, or slow dried

Smoking - gives the meat the smoky flavour characteristically

Freezing - can be done with raw or cooked meat or fish

Canning or bottling - canned ham, canned fish

Vacuum Sealing - used with both fresh and preserved meat and fish

Combinations of the above.

 

This ebook is now available for purchase for $29.95 including GST from our online bookshop and there is also a free sample available here:

http://www.acsbookshop.com/product-preserving-meat-and-fish-pdf-ebook-5971.aspx