The Revised & Updated Classic— Trusted by Over 450 Readers
Pepperoni
Cured Italian-style
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
TRUSTED FOR GENERATIONS.
UPDATED FOR TODAY.
Most people only know one way to preserve meat. This book teaches you all four. A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman Jr. is the complete, no-nonsense reference that hunters, anglers, and homesteaders have relied on for decades.
Completely revised and updated to comply with the latest USDA safety guidelines, it covers every major preservation method with step-by-step instructions, dozens of proven recipes, and plans to build your own smokehouse.
Stop wasting good meat.
Physical book. Ships to your door.
All Four Methods — Canning, Freezing, Curing & Smoking
Dozens of Proven Recipes — Jerky, Bacon, Sausage & More
USDA-Compliant Safety Guidelines — Preserve With Confidence
Smokehouse Plans Included — Build Your Own From Scratch
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Jason M.
I bought this for my granddaughter and took a peek before giving it to her. Now I'm buying one for myself. Who knew there were so many ways to treat fish before freezing to improve quality. Absolutely indispensable
The Old-Timers Knew Something We've Forgotten. This Book Brings It Back.
There used to be a time when every household that hunted, fished, or raised animals knew how to preserve what they
worked hard to bring in. Curing, smoking, canning, freezing — these weren't hobbies. They were survival skills passed from generation to generation.
Somewhere along the way, we outsourced all of it. We let supermarkets do the preserving. We started throwing away cuts we didn't know what to do with. We lost the knowledge. This book brings it back.
Wilbur F. Eastman Jr. wrote A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game as a plain-language, practical handbook for anyone who wants to stop wasting meat and start preserving it properly. No jargon. No assumptions. Just clear, step-by-step instructions for every major preservation method, updated to meet current safety standards.
Generations of hunters, anglers, and homesteaders have kept this on their shelves. Now it can be on yours.
Real Readers, Real Results.
What hunters, homesteaders, and home preservers are saying after using this book
"If you've ever wanted to learn how to can, preserve, or smoke meat — this is the book. Over 200,000 copies have been printed for a reason. Covers everything from making beef jerky to corned beef to Canadian bacon. Simple, practical, and actually works. Highly recommend"
"Been using this book for everything — preserving fish, turkey, trout, elk, even bear. Covers pig, fish, pressure canning, gardening, recipes, curing — honestly has a little bit of everything in it. If you hunt or fish and want to actually USE what you bring home properly, check this one out. Oh, and the bear fat? Rendered it down and use it for boot grease. Works great as long as the dogs don't get to your boots first."
"This is an absolute game changer for any proper homesteader or anyone interested in self-reliance and not depending on outside systems. The updated guide covers canning, freezing, curing and smoking any type of game meat you're gonna run across. Over 100 recipes for preserving and curing — including the brines, the cuts, and how to do it all safely. Everything you need to process your own meat for your family, all in one place."
HELPS WITH
- Meat Preservation
- Food Security
- Zero Waste
- Smoke & Cure
- Off-Grid Living
Stop Depending on the Supermarket for Everything.
These are the skills that made self-reliant families truly independent. Updated for today. Written for real people.
Stop Depending on the Supermarket for Everything.
These are the skills that made self-reliant families truly independent. Updated for today. Written for real people.
Four Methods. One Complete Reference.
Most preservation books focus on one method. This one covers all four — in dedicated chapters for every type of meat, fish, and game. Whether the power goes out, the freezer fills up, or you want something shelf-stable for years — you'll find the right technique here.
Plain Language. Real Results.
Wilbur Eastman wrote this for everyday people — hunters, homesteaders, anglers — not culinary professionals. No jargon, no assumptions, no buried safety caveats. Every technique is explained clearly, step by step, with the reasoning behind it so you understand what you're doing and why it works.
Proven Recipes You'll Actually Make
Beef jerky. Homemade bacon. Corned beef. Smoked sausage. Pepperoni. Liverwurst. Cured turkey. These aren't theoretical recipes — they're the same ones readers have been making for decades. Each comes with exact ingredients, ratios, and timing, so your first attempt tastes like your tenth.
Updated. Safe. USDA Compliant.
This isn't a reprint of an old book — it's a fully revised edition updated to comply with current USDA food safety guidelines. Every canning procedure, curing ratio, and temperature recommendation has been checked against today's standards. Preserve with confidence knowing the safety information is current and reliable.
What you'll learn to make
Dozens of proven recipes across every major preservation method — plain language, step by step.
Pickled tripe
Traditional brine method
Cured turkey
Whole bird preservation
Smoked game
Elk, deer & wild boar
Smoked sausage
Handcrafted from scratch
Canned fish
Trout, salmon & more
Pemmican
Ancestral survival food
Homemade bacon
Cured & smoked at home
Venison mincemeat
Game meat preserved
Liverwurst
Traditional recipe
Beef jerky
Dried & seasoned strips
Fish chowder
Canned for long storage
The Knowledge Your Great-Grandparents Had And You Can Too
Generations of hunters, anglers, and homesteaders have used these techniques to preserve what they worked hard to bring in. Now you can learn them properly.
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game — The Classic Revised Edition
Some Books Age Poorly. This One Gets Better.
About the Author
Wilbur F. Eastman Jr. was a lifelong advocate for home food self-sufficiency and practical rural skills. He spent decades developing and refining the preservation techniques in this book — drawing from traditional methods passed down through generations of hunters, farmers, and homesteaders, then verifying each against modern food safety standards.
First published under the Garden Way Publishing imprint, the book became an immediate bestseller in the self-reliance and outdoor communities. It has since gone through multiple editions and revisions, with the current third edition — published by Storey Publishing — completely updated to comply with the latest USDA health and safety guidelines.
With over 130,000 copies in print across all editions, A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game has become one of the most trusted practical references in its category — cited by hunters, homesteaders, preppers, and outdoor cooking enthusiasts as an indispensable shelf staple.
Hear From Those Who Reclaimed The Skills
Old-fashioned book in the best possible way
This reminds me of the books my grandad kept in his workshop. No fuss, no fluff, just solid useful information. The hand-drawn illustrations are charming and actually helpful. Feels like inherited knowledge, which I suppose it is
Built my smokehouse from the plans in this book
Used the barrel smokehouse design from chapter five. Cost me about forty dollars in materials. Been producing my own smoked fish and sausage ever since. The instructions are clear enough that even I could follow them first try
Made the pepperoni recipe —family loved it
Took a chance on the pepperoni recipe and it turned out incredible. Served it at a family gathering and everyone wanted to know where I bought it. When I told them I made it, they didn't believe me. That's the highest compliment I can give
Made my first batch of homemade bacon!
Never thought I'd be curing my own bacon but here we are. Followed the recipe exactly and it came out better than anything from the store. My husband said it was the best bacon he'd ever had. Already planning the next batch.
Keeps the old knowledge alive
My father knew how to do all of this. I never learned before he passed. This book feels like getting some of that knowledge back. Well written, well organised, and comprehensive.
Exactly what I needed to fill that gap
Bought it for the jerky, stayed for everything else
Started with jerky and now I'm three chapters deep into canning methods I never thought I'd try. The book pulls you in. Every technique is explained simply enough that it feels achievable. Working my way through every recipe methodically.
Finally stopped wasting the freezer burn problem
Got this after losing a whole elk to freezer burn last year. The freezing chapter alone taught me everything I was doing wrong. Now I know how to wrap and store properly. Won't make those mistakes again
Essential for anyone serious about food independence
In a world where the grocery supply chain feels increasingly uncertain, having this knowledge feels important. The canning section is thorough and safe — updated guidelines throughout. This book isn't just useful, it feels genuinely necessary.
Our Iron-Clad 30-Day Guarantee
You worked hard for your meat. We worked hard for this book. If it doesn't deliver everything you need to preserve, cure, smoke, and can with confidence — contact us within 30 days and we'll refund every cent. No forms. No hoops. No questions asked. The only risk here is leaving good meat on the table.
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100% Satisfaction
Fast Shipping
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Our Iron-Clad 30-Day Guarantee
You worked hard for your meat. We worked hard for this book. If it doesn't deliver everything you need to preserve, cure, smoke, and can with confidence — contact us within 30 days and we'll refund every cent. No forms. No hoops. No questions asked. The only risk here is leaving good meat on the table.
ADD TO CART
100% Satisfaction
Fast Shipping
Easy Returns
Frequently Asked Questions
Is this book suitable for both meat and fish preservation?
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Absolutely. The book has dedicated chapters specifically for fish as well as for beef, pork, lamb, poultry, and wild game. The fish chapter covers smoking, canning, pickling, and freezing methods tailored to the different textures and fat content of various fish species. Whether you've caught trout, salmon, or shellfish, you'll find relevant techniques and recipes.
Can I use this book if I've never preserved meat before?
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This is specifically the audience Wilbur Eastman wrote for. The book starts with basic information about enzymes, micro-organisms, and food science — not to overwhelm you, but to help you understand why preservation works the way it does. From there it builds step by step, with every technique explained from the beginning. First-timers consistently report succeeding on their first attempt by following the instructions as written.
How is this book different from free online tutorials?
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Three key differences: completeness, reliability, and safety. Online tutorials are scattered, inconsistent, and often not updated to reflect current safety standards. This book gives you all four major preservation methods in one organised reference, written to USDA-compliant standards, and field-tested across readers over multiple decades. When food safety is involved, a reliable vetted source matters.
Does it cover chemical-free preservation methods?
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Yes — this is actually one of the book's selling points. The description specifically notes that techniques are taught 'all without using harsh chemicals.' Traditional curing methods using salt, smoke, and natural preservation processes are covered throughout. For those wanting to avoid commercial additives and preservatives in their food, this book provides genuine alternatives that have worked safely for generations
Is this a good gift for someone who hunts or fishes?
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It's one of the most practical and appreciated gifts you can give a hunter, angler, or homesteader. Many reviewers mention buying multiple copies — one for themselves and one as a gift. It solves a real problem that most hunters and anglers face: knowing what to do with all the meat once they have it. Unlike a gadget or piece of gear, this knowledge lasts a lifetime.
What makes the revised edition better than earlier editions?
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The revised and updated third edition has been completely rewritten to comply with current USDA health and safety guidelines — which have evolved significantly since the original publication. Canning procedures in particular have been updated to reflect modern pressure canning requirements that weren't standard in earlier editions. If you're choosing between editions, the revised edition is the one to have for both safety and completeness.
Do you ship internationally?
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We currently ship to select countries (US, CA, UK, AU & NZ). International shipping times may vary and could take longer than 7-14 business days.
Note: International orders may be subject to import duties and taxes (including VAT), which are incurred once a shipment reaches your destination. If you have any questions about your specific country or order, feel free to reach out to us via the contact page.
What is your return policy?
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We offer a 30-day return policy. If you're not satisfied with your order for any reason, contact us within 30 days of delivery and we'll arrange a return or replacement. Items must be in original condition.