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The Complete Book of Butchering, Smoking, Curing, and Sausage Making - Flexi Bound 1

AED 95.00(Inclusive of VAT)

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About the AuthorPhilip Hasheider is a farmer and writer. He's the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.
Author 1Philip Hasheider
Book DescriptionHere’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.
FormatFlexi Bound
Edition Number1
Editorial ReviewFor those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS
LanguageEnglish
Number of Pages256
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making - Flexi Bound 1

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