The Complete Book of Butchering, Smoking, Curing, and Sausage Making (ePub)
How to Harvest Your Livestock & Wild Game
(Sprache: Englisch)
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...
Leider schon ausverkauft
eBook
26.50 €
13 DeutschlandCard Punkte sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „The Complete Book of Butchering, Smoking, Curing, and Sausage Making (ePub)“
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.
Autoren-Porträt von Philip Hasheider
Philip Hasheider has combined his interests in agriculture, cattle, and history to write seven books, including his two most recent in this series, How to Raise Cattle and now How to Raise Pigs. He has written numerous articles for national and international dairy breed publications and was the recipient of the 2005 Book of Merit Award presented by the Wisconsin Historical Society and Wisconsin State Genealogical Society for The Ancestry and Descendants of Alpheus & Sally (Copeland) Bass. His diverse work has appeared in the Wisconsin Academy of Review, The Capital Times, Wisconsin State Journal, Sickle & Sheaf, Old Sauk Trails, Sauk Prairie Area Historical Society Newsletter, Sauk Prairie Eagle, and Holstein World. He currently farms near Sauk City, Wisconsin, with his wife and two children.
Bibliographische Angaben
- Autor: Philip Hasheider
- 2010, Englisch
- ISBN-10: 1610601181
- ISBN-13: 9781610601184
- Erscheinungsdatum: 10.09.2010
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 37 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "The Complete Book of Butchering, Smoking, Curing, and Sausage Making"
0 Gebrauchte Artikel zu „The Complete Book of Butchering, Smoking, Curing, and Sausage Making“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "The Complete Book of Butchering, Smoking, Curing, and Sausage Making".
Kommentar verfassen