Philip Hasheider

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

How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition

• Broschiertes Buch

Produktbeschreibung

Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

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Produktdetails

• Complete Meat
• Verlag: Quarto Publishing Group USA Inc
• Second Edition, New Edition
• Seitenzahl: 272
• Erscheinungstermin: 1. März 2018
• Englisch
• Abmessung: 232mm x 187mm x 20mm
• Gewicht: 754g
• ISBN-13: 9780760354490
• ISBN-10: 0760354499
• Artikelnr.: 47826639

Autorenporträt

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.