Isbn: 9781558329874 - the ultimate guide to butchering, smoking, curing, sausage, and jerky making (11 Ergebnisse)

paperback. Zustand: Fine.

paperback. Zustand: Very Good.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 224.

Zustand: New. In English.

Paperback. Zustand: Brand New. 224 pages. 9.00x7.00x0.75 inches. In Stock.

Zustand: New. 2019. Paperback. . . . . . Books ship from the US and Ireland.

Taschenbuch. Zustand: Neu. Neuware - TrustThe Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Makingto ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all instep-by-step instructions and illustrations,whichguide you through the entire process: how to properly secure the animal and thensafely and humanelytransforming the meat into future meals for your family. Along the way, you'll learn about different cuts of meatand learn how to process them into different products, likesausagesandjerky. WithThe Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: - How to make the best primal and retail cuts from an animal- How to field dress the most popular wild game- Why cleanliness and sanitation are of prime importance for home processing- What tools, equipment, and supplies are needed for home butchering- How to safely handle live animals before slaughter- Important safety practices to avoid injuries- About the changes meat goes through during processing- Why temperature and time are important factors in meat processing- How to properly dispose of unwanted parts- The details of animal anatomyThe best meals are the ones youmake yourself, why not extend this sentiment all the way to the meat itself.…

Zustand: NEW.

Zustand: New. 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, pou.

Taschenbuch. Zustand: Neu. The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making | Philip Hasheider | Taschenbuch | Kartoniert / Broschiert | Englisch | 2019 | Quarto Publishing Group USA Inc | EAN 9781558329874 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …