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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making, 9781558329874
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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.
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Editore:
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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paperback
Da: Books From California, Simi Valley, CA, U.S.A.
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paperback. Condizione: Very Good. Codice articolo mon0003551487
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Editore:
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Antico o usato
paperback
Da: Books From California, Simi Valley, CA, U.S.A.
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paperback. Condizione: Fine. Codice articolo mon0003834943
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Condizione: New. 2019. Paperback. . . . . . Codice articolo V9781558329874
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo HU-9781558329874
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Editore:
Quarto Publishing Group USA Inc, US, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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Da: Rarewaves.com UK, London, Regno Unito
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Paperback. Condizione: New. 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: How to make the best primal and retail cuts from an animalHow to field dress the most popular wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safety practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? Codice articolo LU-9781558329874
Quantità: 1 disponibili
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BUTCHERING SMOKING CURING SAUSAGE/JERKY
Da: Speedyhen, London, Regno Unito
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Condizione: NEW. Codice articolo NW9781558329874
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Da: Kennys Bookstore, Olney, MD, U.S.A.
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Condizione: New. 2019. Paperback. . . . . . Books ship from the US and Ireland. Codice articolo V9781558329874
Quantità: 1 disponibili
Immagini fornite dal venditore
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Editore:
Quarto Publishing Group USA Inc, US, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Nuovo
Paperback
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. 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: How to make the best primal and retail cuts from an animalHow to field dress the most popular wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safety practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? Codice articolo LU-9781558329874
Quantità: 1 disponibili
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Editore:
Harvard Common Press,U.S., 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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Da: THE SAINT BOOKSTORE, Southport, Regno Unito
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Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days. 630. Codice articolo B9781558329874
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Da: Ria Christie Collections, Uxbridge, Regno Unito
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Condizione: New. In. Codice articolo ria9781558329874_new
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