Paperback
Master meat: Butchering, smoking, curing, and sausage making secrets revealed.
The Complete Book of Butchering, Smoking, Curing, and Sausage Making
how to harvest your livestock and wild game - revised and expanded edition
$42.50
- Paperback
272 pages
- Release Date
21 November 2017
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Summary
From Field to Feast: A Complete Guide to Butchering, Smoking, and Curing
Everything you need to know about dressing and preserving 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 safely and humanely transform the meat into a feast for the family.<…
Book Details
| ISBN-13: | 9780760354490 |
|---|---|
| ISBN-10: | 0760354499 |
| Series: | Complete Meat |
| Author: | Philip Hasheider |
| Publisher: | Quarto Publishing Group USA Inc |
| Imprint: | Voyageur Press |
| Format: | Paperback |
| Number of Pages: | 272 |
| Edition: | 2nd |
| Release Date: | 21 November 2017 |
| Weight: | 760g |
| Dimensions: | 229mm x 178mm |
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About The Author
Philip Hasheider
Philip Hasheider is a farmer and writer. He’s the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker’s assistant, he lives on a farm near Sauk City, Wisconsin.
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