The complete book of butchering, smoking, curing, and sausage making - Info and Reading Options
how to harvest your livestock & wild game
By Philip Hasheider
"The complete book of butchering, smoking, curing, and sausage making" was published by MBI Pub. Co. and Voyageur Press in 2010 - Minneapolis, MN and the language of the book is English.
“The complete book of butchering, smoking, curing, and sausage making” Metadata:
- Title: ➤ The complete book of butchering, smoking, curing, and sausage making
- Author: Philip Hasheider
- Language: English
- Publisher: ➤ MBI Pub. Co. and Voyageur Press
- Publish Date: 2010
- Publish Location: Minneapolis, MN
“The complete book of butchering, smoking, curing, and sausage making” Subjects and Themes:
- Subjects: ➤ Slaughtering and slaughter-houses - Cooking (Sausages) - Meat - Preservation
Edition Specifications:
- Pagination: p. cm.
Edition Identifiers:
- The Open Library ID: OL24437952M - OL15472903W
- Library of Congress Control Number (LCCN): 2010002969
- ISBN-13: 9780760337820
- All ISBNs: 9780760337820
AI-generated Review of “The complete book of butchering, smoking, curing, and sausage making”:
"The complete book of butchering, smoking, curing, and sausage making" Table Of Contents:
- 1- Muscles are meat
- 2- Knives and other equipment
- 3- Beef, bison, and veal
- 4- Sheep, lambs, and goats
- 5- Pork
- 6- Poultry and other fowl
- 7- Venison, moose, elk, and big game
- 8- Rabbits, other small game, and fish
- 9- Meat byproducts and food preservation
- 10- Meat curing and smoking
- 11- Sausages
- 12- Building a butchering business.
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