Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Here is everything you need to know:
-- At what age to butcher an animal
-- How to kill, skin, slaughter, and butcher
-- How to dress out game in a field
-- Salting, smoking, and preserving
-- Tools, equipment, the setup
-- More than thirty recipes using all kinds of meat
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Spese di spedizione:
GRATIS
In U.S.A.
Descrizione libro Soft Cover. Condizione: new. Codice articolo 9780882663913
Descrizione libro Condizione: New. Brand New. Codice articolo 0882663917
Descrizione libro Condizione: New. Codice articolo 127983-n
Descrizione libro Paperback or Softback. Condizione: New. Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison 0.75. Book. Codice articolo BBS-9780882663913
Descrizione libro Condizione: New. Codice articolo ABLIING23Mar2317530024918
Descrizione libro Condizione: New. Book is in NEW condition. Codice articolo 0882663917-2-1
Descrizione libro Condizione: New. New! This book is in the same immaculate condition as when it was published. Codice articolo 353-0882663917-new
Descrizione libro Paperback. Condizione: New. Brand New!. Codice articolo 0882663917
Descrizione libro Softcover. Condizione: New. Rev and Updated ed. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. Youll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat. Codice articolo DADAX0882663917
Descrizione libro Paperback. Condizione: new. Paperback. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You'll soon be enjoying the satisfyingly superior flavours that come with butchering your own meat. Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780882663913