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This is the ideal practical guide for ranchers and hunters with step-by-step instructions for butchering beef, beef, pork, lamb, poultry and goats. Time-tested advice to cure the meat by smoking or salting will help you preserve your harvest. A final part explains how to make sausages. Numerous water recipes are included.
Pages | 256 |
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Language | English |
Author | Philip Hasheider |
Edition | 2 |
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