The Complete Book of Butchering, Smoking, Curing, and Sausage Making Book Reviews
The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider Book Summary
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.
Book Name | The Complete Book of Butchering, Smoking, Curing, and Sausage Making |
Genre | Nature |
Author | Philip Hasheider |
Published | 10 September 2010, Friday |
Language | English |
E-Book Size | 41.14 MB |
The Complete Book of Butchering, Smoking, Curing, and Sausage Making (Philip Hasheider) Book Reviews 2024
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Summary of The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider
The The Complete Book of Butchering, Smoking, Curing, and Sausage Making book written by Philip Hasheider was published on 10 September 2010, Friday in the Nature category. A total of 204 readers of the book gave the book 3 points out of 5.
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