An edition of The complete book of butchering, smoking, curing, and sausage making
(2010)
The complete book of butchering, smoking, curing, and sausage making
how to harvest your livestock & wild game
1st ed.
by Philip Hasheider
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The complete book of butchering, smoking, curing, and sausage making: how to harvest your livestock & wild game
2010, MBI Pub. Co. and Voyageur Press
in English
- 1st ed.
0760337829 9780760337820
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Book Details
Table of Contents
Muscles are meat
Knives and other equipment
Beef, bison, and veal
Sheep, lambs, and goats
Pork
Poultry and other fowl
Venison, moose, elk, and big game
Rabbits, other small game, and fish
Meat byproducts and food preservation
Meat curing and smoking
Sausages
Building a butchering business.
Edition Notes
Includes index.
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- Created November 16, 2010
- 1 revision
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| November 16, 2010 | Created by ImportBot | Imported from Library of Congress MARC record |