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

Hasheider, Philip

ISBN 10: 1558329870 / ISBN 13: 9781558329874

Editore: Harvard Common Press, 2019

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pp. 224.

Codice articolo 26378058528

Dati bibliografici

• Titolo: The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
• Editore: Harvard Common Press
• Data di pubblicazione: 2019
• Lingua: Inglese
• ISBN 10: 1558329870
• ISBN 13: 9781558329874
• Rilegatura: Brossura
• Condizione: New

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Riassunto

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making, 9781558329874

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.