The Complete Book of Butchering, Smoking, Curing, and Sausage Making
How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you'll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You'll get to know different cuts of meat and see how to proces…
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Produktdetails
- ISBN: 978-0-7603-6466-6
- EAN: 9780760364666
- Produktnummer: 35542821
- Verlag: Voyageur Press
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 272 S.
- Plattform: EPUB
- Masse: 31'519 KB
- Auflage: 2. Auflage
Über 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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