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Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry and goats. Time-tested 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.
COVER CROPS AND COMPOST CROPS IN YOUR GARDEN DVD by
DISTILLING FRUIT BRANDY by
CRITTER CONTROL by
DAY RANGE POULTRY by
Pat Foreman, Andy Lee
CHICKENS IN FIVE MINUTES A DAY by
Murray McMurray Hatchery
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