Philip Hasheider

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish

Buch

From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

CHF 33.50

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Produktdetails

ISBN: 978-0-7603-4375-3
EAN: 9780760343753
Produktnummer: 13631369
Verlag: Motorbooks Intl
Sprache: Englisch
Erscheinungsjahr: 2013
Seitenangabe: 224 S.
Masse: H23.1 cm x B18.3 cm x D2.0 cm 658 g
Gewicht: 658

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.