The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (Paperback)

Lingua: inglese

Editore: Quarto Publishing Group USA Inc, Boston, MA, 2019

1558329870 / 9781558329874

Serie: Libro 1 di 1 - Ultimate Guide to

Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller

Venditore con 5 stelle

Venditore AbeBooks dal 22 giugno 2007

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EUR 49,02

EUR 33,03 spedizione 
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Descrizione dell’articolo da parte del venditore

Paperback. 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? 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Codice articolo 9781558329874

Titolo
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (Paperback)
Autore
Philip Hasheider
Editore
Quarto Publishing Group USA Inc, Boston, MA
Anno di pubblicazione
2019
Condizione
new
Rilegatura
Paperback
Lingua
inglese
ISBN 10
1558329870
ISBN 13
9781558329874
Serie
Libro 1 di 1: Ultimate Guide to

AussieBookSeller

Truganina, VIC, Australia

Venditore con 5 stelle

Venditore AbeBooks dal 22 giugno 2007

Tariffe di spedizione da Australia a U.S.A.

ArticoloDa 25 a 45 giorni lavorativiDa 8 a 14 giorni lavorativi
Primo articoloEUR 33,03EUR 39,28
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