The Complete Book of Butchering, Smoking, Curing, and Sausages (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
256
Utgivningsdatum
2010-09-24
Förlag
Voyageur Press Inc
Illustratör/Fotograf
illustrations
Illustrationer
illustrations
Dimensioner
234 x 184 x 19 mm
Vikt
725 g
Antal komponenter
1
ISBN
9780760337820

The Complete Book of Butchering, Smoking, Curing, and Sausages

How to Harvest Your Livestock and Wild Game

Inbunden, Engelska, 2010-09-24
185 kr
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Fri frakt inom Sverige för privatpersoner.
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 mouth-watering recipes are included.
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<p>For those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS

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Övrig information

Philip Hasheider grew up on a dairy farm in Wisconsin, where he participated in 4-H and FFA projects. He has a Dairy Science degree from UW Madison as well as seven years experience as a cheesemaker. He's also the author of The Complete Book of Butchering, Smoking, Curing, and Sausage Making, How to Raise Sheep, How to Raise Pigs, and How to Raise Cattle.