The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making by Philip Hasheider
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making is an essentialreference for DIY, self-sufficient farmers, ranchers, and hunterswith trusted step-by-step instructions on butchering and processing beef, pork, venison, lamb, poultry, and goats.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 | 9781558329874 |
| ISBN 10 | 1558329870 |
| Title | The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making |
| Author | Philip Hasheider |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Quarto Publishing Group USA Inc |
| Year published | 2019-10-29 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |