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" The complete book of butchering, smoking, curing, and sausage making : "
Philip Hasheider
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BL
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| Record Number
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585086
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| Doc. No
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GBB067476b414305
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| Main Entry
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Hasheider, Philip,1951-
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| Title & Author
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The complete book of butchering, smoking, curing, and sausage making : : how to harvest your livestock wild game /\ Philip Hasheider
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| Publication Statement
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Minneapolis, MN :: Voyageur Press,, 2010
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| Page. NO
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255 p. :: ill. (some col.) ;; 24 cm
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| ISBN
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9780760337820 (flexibound)
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: 0760337829 (flexibound)
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| Notes
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Includes indexes
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| Contents
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Muscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, and goats -- Pork -- Poultry and other fowl -- Venison, moose, elk, and big game -- Rabbits, other small game, and fish -- Meat byproducts and food preservation -- Meat curing and smoking -- Sausages -- Building a butchering business
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| Subject
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Slaughtering and slaughter-houses
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Meat-- Preservation
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| Subject
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Cooking (Meat)
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| LC Classification
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TS1960.H37 2010
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| Parallel Title
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Butchering, smoking, curing, and sausage making
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