The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making Contributor(s): Hasheider, Philip (Author) |
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ISBN: 1558329870 ISBN-13: 9781558329874 Publisher: Harvard Common Press OUR PRICE: $25.19 Product Type: Paperback - Other Formats Published: October 2019 |
Additional Information |
BISAC Categories: - Cooking | Specific Ingredients - Meat - Cooking | Methods - Canning & Preserving - Technology & Engineering | Agriculture - Animal Husbandry |
Dewey: 664.902 |
Physical Information: 0.7" H x 6.9" W x 8.9" (1.40 lbs) 224 pages |
Descriptions, Reviews, Etc. |
Publisher Description: Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations, which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you'll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
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