The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)
https://images.autods.com/autodsV2Images/62859-6e88e991-5223-434a-bad4-2df121acc400-62bdf1b263a0366be95fbba8.pngHere's the ideal handson guidebook for selfsufficient farmers, ranchers, and hunters with stepbystep instructions on butchering beef, venison, pork, lamb, poultry, and goats. Timetested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouthwatering recipes are included.
Publisher Voyageur Press Dimensions 17.78 x 2.06 x 22.86 cm Language English Print length 256 pages Book Type Paperback, Illustrated ISBN-10 0760337829 ISBN-13 978-0760337820 Publication date 10 Sept. 2010 Shipping
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Har
£23.99Price































