Titel: The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game
Verlag: Voyageur Press (MN)
Erscheinungsjahr: 2010
Sprache: Englisch
ISBN-10: 0760337829
ISBN-13: 9780760337820
Einband: Flexibound
Zustand: Very Good
Zustand des Schutzumschlags: No Jacket
Gewicht: 1,65�Pfund

�ber diesen Titel

Inhaltsangabe

Here's the ideal handson guidebook for selfsufficient farmers, ranchers, and hunters with stepbystep instructions on butchering beef, venison, pork, lamb, poultry, and goats. Timetested 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.

�ber die Autorin bzw. den Autor

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.

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