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The Complete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition.
- Format:
- Book
- Author/Creator:
- Hasheider, Philip.
- Series:
- Complete Meat
- Language:
- English
- Subjects (All):
- Slaughtering and slaughter-houses.
- Meat.
- Cooking (Meat).
- Physical Description:
- 1 online resource (275 pages)
- Edition:
- 2nd ed.
- Other Title:
- Complete Book of Butchering, Smoking, Curing, and Sausage Making
- Place of Publication:
- Minneapolis : Quarto Publishing Group USA, 2017.
- Summary:
- 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.
- Contents:
- Cover
- Title
- Dedication
- Copyright
- Contents
- 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, MOOSE, ELK, AND BIG GAME
- Chapter 8 RABBITS, OTHER SMALL GAME, AND FISH
- Chapter 9 MEAT BYPRODUCTS AND FOOD PRESERVATION
- Chapter 10 MEAT CURING AND SMOKING
- Chapter 11 SAUSAGES
- Chapter 12 BUILDING A BUTCHERY BUSINESS
- GLOSSARY
- METRIC EQUIVALENTS AND CONVERSION
- INDEX
- ACKNOWLEDGMENTS
- ABOUT THE AUTHOR.
- Notes:
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 9780760364666
- 0760364664
- OCLC:
- 1045041965
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