The Complete Book of Butchering, Smoking, Curing, and Sausage Making OUDE VERSIE
This is the ideal practical guide for ranchers and hunters with step-by-step instructions for slaughtering beef, beef, pork, lamb, poultry and goats. Time-tested advice to cure the meat by smoking or salting helps you to keep your harvest. A final part explains how you can make sausages. Numerous recipes for the water are included.
Specifications:
Language: | English |
Pages: | 256 |