Revised and updated in 2002., this "do-it-yourself" reference book provides basic information on the safe way to process meat, fish, and game. Has step-by-step directions. Chapters on enzymes and micro-organisms, canning, including equipment and procedures, freezing, curing and smoking, building a smokehouse, plus separate chapters on processing beef and veal, pork, lamb, poultry, game, and fish. 30 pages of recipes. Lots of excellent drawings. Paperback, 231 pages.