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The Complete Book of Butchering, Smoking, Curing, and Sausage Making

The Complete Book of Butchering, Smoking, Curing, and Sausage Making

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The Complete Book of Butchering, Smoking, Curing, and Sausage Making

The Complete Book of Butchering, Smoking, Curing, and Sausage Making

$34.00 AUD incl. GST
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Product Overview

Product No:
2804993
Author:
Philip Hasheider
Publisher:
Voyageur Press
ISBN:
9780760337820
Edition:
1st Edition
Edition Date:
September 2010
Pages:
265
Size:
184 x 235 x 21 mm
Weight:
739 g
Format:
Paperback
Sales Rank:
2219 (See Top 100 in Books)

Product Description

Here's the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats.

Time-tested 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 mouth-watering recipes are included.

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