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27 reviews(Ebook) The Complete Book of Butchering Smoking Curing and Sausage Making 1st Edition by Philip Hasheider - Ebook PDF Instant Download/Delivery: 9780760337820 ,0760337829
Full download (Ebook) The Complete Book of Butchering Smoking Curing and Sausage Making 1st Edition after payment
Product details:
ISBN 10: 0760337829
ISBN 13: 9780760337820
Author: Philip Hasheider
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.
(Ebook) The Complete Book of Butchering Smoking Curing and Sausage Making 1st Edition Table of contents:
Chapter 1 MUSCLES ARE MEAT
Chapter 2 KNIVES AND OTHER EQUIPMENT
Chapter 3 BEEF, BISON, AND VEAL
Chapter 4 SHEEP, LAMBS, AND GOATS
Chapter 5 PORK
Chapter 6 POULTRY AND OTHER FOWL
Chapter 7 VENISON, MOOSE, ELK, AND BIG GAME
Chapter 8 RABBITS, OTHER SMALL GAME, AND FISH
Chapter 9 MEAT BYPRODUCTS AND FOOD PRESERVATION
Chapter 10 MEAT CURING AND SMOKING
Chapter 11 SAUSAGES
Chapter 12 BUILDING A BUTCHERY BUSINESS
GLOSSARY
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Tags: Philip Hasheider, Complete Book, Butchering, Smoking, Sausage Making
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