The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition Contributor(s): Hasheider, Philip (Author) |
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ISBN: 0760354499 ISBN-13: 9780760354490 Publisher: Voyageur Press (MN) OUR PRICE: $22.49 Product Type: Paperback - Other Formats Published: November 2017 |
Additional Information |
BISAC Categories: - Cooking | Specific Ingredients - Meat - Cooking | Methods - Canning & Preserving - Cooking | Specific Ingredients - Game |
Dewey: 664.902 |
Series: Complete Meat |
Physical Information: 1" H x 7.1" W x 9" (1.75 lbs) 272 pages |
Descriptions, Reviews, Etc. |
Publisher Description: Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. 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 and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you'll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You'll get to know different cuts of meat and see how to process it 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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