The Complete Book of Butchering, Smoking, Curing, and Sausage Making
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider
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.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 | 9780760354490 |
| ISBN 10 | 0760354499 |
| 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 | 2018-03-01 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |