Description: Learn the art of butchering, smoking, curing, and sausage making with this comprehensive book by Philip Hasheider. This trade paperback, part of the Complete Meat Ser. series, provides a detailed guide on how to harvest your livestock and wild game, including information on specific ingredients and methods for canning and preserving. With 256 pages of step-by-step instructions and beautiful illustrations, this book is perfect for both novice and experienced meat processors. Published by Quarto Publishing Group USA in 2010, this book is a must-have for anyone interested in nature and cooking.
Price: 6.5 USD
Location: Nixa, Missouri
End Time: 2024-12-11T13:47:34.000Z
Shipping Cost: 6.13 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Original Language: English
Country/Region of Manufacture: China
Book Title: Complete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock & Wild Game
Number of Pages: 256 Pages
Language: English
Publisher: Quarto Publishing Group USA
Topic: Animals / Wildlife, Specific Ingredients / Meat, Methods / Canning & Preserving
Item Height: 0.8 in
Publication Year: 2010
Illustrator: Yes
Genre: Nature, Cooking
Item Weight: 25.6 Oz
Author: Philip Hasheider
Item Length: 9.2 in
Item Width: 7.2 in
Book Series: Complete Meat Ser.
Format: Trade Paperback
