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THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING AND SAUSAGE

THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING AND SAUSAGE

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.

Category: Food & Cooking

Author: Philip Hasheider

Pages: 255

Format: Paperback

Weight: 1.62

Item Number: 4724

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