Introduction
For more than 8,000 years, humans have been preserving meat and fish through canning, curing, smoking, and freezing, using techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life.
This book will introduce you to the art of preserving beef, how to go about the process of storing it for long-term use in a variety of methods, plus a few great recipes. As a bonus for all types of meat preservation, there is a chapter on the basic understanding of canning, curing, and smoking, and also a chapter on equipment, methods, and general instructions. This all followed by case studies of real stories from real people, along with a list of resources to help you learn more about the art of preserving all types of meat. We hope you enjoy!
Be sure to check out the other books in this series:
• The Art of Preserving Poultry: A Little Book Full of All the Information You Need
• The Art of Preserving Pork: A Little Book Full of All the Information You Need
• The Art of Preserving Lamb and Mutton Meat: A Little Book Full of All the Information You Need
• The Art of Preserving Goat Meat: A Little Book Full of All the Information You Need
• The Art of Preserving Bison Meat: A Little Book Full of All the Information You Need
• The Art of Preserving Game Birds and Big Game Animals: A Little Book Full of All the Information You Need
• The Art of Preserving Fish and Seafood: A Little Book Full of All the Information You Need