Description
| Product ID: | 9780760354490 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | CN |
| Series: | Complete Meat |
| Title: | The Complete Book of Butchering, Smoking, Curing, and Sausage Making |
| Subtitle: | How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition |
| Authors: | Author: Philip Hasheider |
| Page Count: | 272 |
| Subjects: | Cookery / food and drink / food writing, Cookery / food & drink etc |
| Description: | Select Guide Rating 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. 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:
|
| Imprint Name: | Voyageur Press |
| Publisher Name: | Quarto Publishing Group USA Inc |
| Country of Publication: | GB |
| Publishing Date: | 2018-03-01 |
