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Here’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.
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making, Philip Hasheider
- Lingua
- Pubblicato
- 2010
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