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The complete book of pork butchering, smoking, curing, sausage making, and cooking / Philip Hasheider.
- Format:
- Book
- Author/Creator:
- Hasheider, Philip, 1951- author.
- Language:
- English
- Subjects (All):
- Pork.
- Slaughtering and slaughter-houses.
- Cooking (Pork).
- Physical Description:
- 1 online resource (211 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Minneapolis, Minnesota : Voyageur Press, 2016.
- Language Note:
- English
- Summary:
- This book teaches home cooks the basics of butchering a pig and includes instructions for making sausage, bacon, and many delicious, pork-based recipes.
- Contents:
- Raising your own pig
- Butchering at home
- Where pork meat comes from
- Farm to table
- Using pork byproducts
- Preserving your pork
- Making sausage and bacon
- Cooking with pork
- Smoking and curing pork
- More pork recipes.
- Notes:
- Includes index.
- Description based on print version record.
- ISBN:
- 0-7603-5125-2
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