Description
| Product ID: | 9781558329874 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | CN |
| Title: | The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making |
| Authors: | Author: Philip Hasheider |
| Page Count: | 224 |
| Subjects: | Cookery / food by ingredient: meat and game, Cooking with meat & game, Cookery / food by ingredient: chicken and other poultry, Cookery: preserving and freezing, Cooking with chicken & other poultry, Preserving & freezing |
| Description: | Select Guide Rating The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making is an essential reference for DIY, self-sufficient farmers, ranchers, and hunters—with trusted step-by-step instructions on butchering and processing beef, pork, venison, lamb, poultry, and goats. 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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| Imprint Name: | Harvard Common Press,U.S. |
| Publisher Name: | Quarto Publishing Group USA Inc |
| Country of Publication: | GB |
| Publishing Date: | 2019-10-29 |
