The Complete Book of Butchering, Smoking, Curing, and Sausage Making Book

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