The Complete Book of Butchering, Smoking, Curing, and Sausage Making
Summary
The feel-good place to buy books
The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider
The ideal reference for self-sufficient hunters, farmers, and ranchers.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.
| SKU | Unavailable |
| ISBN 13 | 9780760337820 |
| ISBN 10 | 0760337829 |
| Title | The Complete Book of Butchering, Smoking, Curing, and Sausage Making |
| Author | Philip Hasheider |
| Series | Complete Meat |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Quarto Publishing Group USA Inc |
| Year published | 2010-09-06 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |