The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

Autori

• Philip Hasheider

Parametri

• Libri di cucina

Maggiori informazioni sul libro

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making is an essential reference for DIY, self-sufficient farmers, ranchers, and hunters-with trusted step-by-step instructions on butchering and processing beef, pork, venison, lamb, poultry, and goats.

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Lingua: Inglese

Pubblicato: 2019

(In brossura)