The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
$59.02
- Paperback
224 pages
- Release Date
4 November 2019
Summary
From Field to Feast: The Complete Guide to Meat Mastery
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.
Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step ins…
Book Details
| ISBN-13: | 9781558329874 |
|---|---|
| ISBN-10: | 1558329870 |
| Author: | Philip Hasheider |
| Publisher: | Quarto Publishing Group USA Inc |
| Imprint: | Harvard Common Press,U.S. |
| Format: | Paperback |
| Number of Pages: | 224 |
| Release Date: | 4 November 2019 |
| Weight: | 620g |
| 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; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunters 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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