The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game - Brossura

Hasheider, Philip

Brossura

ISBN 10: 0760337829 ISBN 13: 9780760337820

Casa editrice: Voyageur Press, 2010

Riassunto

Here's the ideal handson guidebook for selfsufficient farmers, ranchers, and hunters with stepbystep instructions on butchering beef, venison, pork, lamb, poultry, and goats. Timetested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouthwatering recipes are included.

Su questo libro

Informazioni sull?autore

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More​. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Dettagli dell'edizione

• Editore: Voyageur Press
• Data di pubblicazione: 2010
• Lingua: Inglese
• ISBN 10: 0760337829
• ISBN 13: 9780760337820
• Rilegatura: Rilegatura flessibile
• Numero di pagine: 256
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile