Ultimate guide to butchering, smoking, curing, sausage, and jerky making, the
Auteur :
Hasheider, Philip
Éditeur :
Quarto Publishing Group USA Inc
ISBN :
9781558329874
Date de publication :
29 oct. 2019
Dimensions :
22,9 x 17,8 cm
Format :
Trade paperback (US)
Langue :
Anglais
Pays d'origine :
USA
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.