The Ultimate Guide to Butchering, Smoking,...

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Sprache: Englisch

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Beschreibung

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.

Über den Autor

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.

Inhaltsverzeichnis

Introduction
Chapter 1: Muscles are Meat
Chapter 2: Knives and other Equipment
Chapter 3: Beef, Bison, and Veal
Chapter 4: Sheep, Lambs, and Goats
Chapter 5: Pork
Chapter 6: Poultry and other Fowl
Chapter 7: Venison
Chapter 8: Meat Byproducts and Food Preservation
Chapter 9: Meat Curing and Smoking
Chapter 10: Sausages
Chapter 11: Making Jerky
Glossary
About the Author
Acknowledgements
Index

Details

Erscheinungsjahr:	2019
Genre:	Importe , Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Themenkochbücher
Medium:	Taschenbuch
Inhalt:	Kartoniert / Broschiert
ISBN-13:	9781558329874
ISBN-10:	1558329870
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Hasheider, Philip
Hersteller:	Harvard Common Press
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	228 x 180 x 20 mm
Von/Mit:	Philip Hasheider
Erscheinungsdatum:	29.10.2019
Gewicht:	0,583 kg