Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 17,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
Curing, Preserving and Potting All Kinds of Meats, Game and Fish: Also, the Art of Pickling and Preserving Fruits and Vegetables brings nineteenth-century pantry management straight into your modern kitchen. This paperback gives you exact procedures for turning fresh meat, wild game, and catch-of-the-day fish into long-lasting staples. You skip the trial and error by following established brine, salt, and smoke ratios. It fits neatly into home curing setups, camp kitchens, and heritage-style cooking routines.
Why You'll Love It- Historical accuracy. Follows original 1864 techniques tested over a century ago.
- Practical recipe collection. Covers breakfast bacon, spiced bacon, corned beef, and kippered mackerel.
- Comprehensive scope. Guides you through curing meats, smoking fish, and pickling vegetables or fruit.
- Durable paperback format. Lays flat and resists splashes in the kitchen or pantry.
- Faithful reproduction. Prints the original layout and typography exactly as intended.
- Traditional cold-smoked meat projects
- Rewarding long-term food storage goals
- Home pickling season preparation
- Hobbyist hunting and fishing camps
- Students of culinary history or artisanal cookery
- Start with small batches to master brine ratios before scaling up.
- Keep your curing area cool and dry for consistent results.
- Label every jar or tin with the completion date and contents.
- Store finished goods away from direct sunlight to protect flavor.
- Use glass crocks that seal tightly to prevent drying and spoilage.
- Pantry owners building reliable emergency food supplies
- Smoking rack enthusiasts expanding their seasonal menu
- Heritage craft cooks researching period recipes
- Gardeners preserving excess summer vegetables
Is this book suitable for beginners who have never cured meat?
The chapters walk through basic steps using standard household tools. You learn the fundamentals before moving to advanced techniques.
Do the measurement systems still work today?
The volume measurements follow historical standards. Most experienced hobbyists adjust them slightly to match modern kitchen scales.
Will I need specialty equipment beyond standard kitchen tools?
Basic ceramic jars, wooden tubs, and ordinary kitchen knives handle most of the listed tasks. You do not need electric smoke generators or vacuum sealers.
Does this edition include illustrations or charts?
Yes, it reproduces the original printed diagrams alongside the text. Some vintage images show minor printing shadows due to the facsimile style.
How many recipes are included in this book?
You get dozens of tested formulas covering dried meats, salted fish, preserved fruits, and various pickled vegetables.
Product Details
- Author: A. Wholesale Curer of Comestibles
- Original Publication: 1864
- Reprint Release: October 10, 2017
- Total Pages: 204
- Format: Paperback
- Dimensions: 0.43 x 11.02 x 8.5 inches
- Edition Notes: Exact facsimile of the original 1864 edition with vintage typography and occasional page shadows
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Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.