The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

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Product Details
Price
$27.99  $26.03
Publisher
Harvard Common Press
Publish Date
Pages
224
Dimensions
6.9 X 8.9 X 0.7 inches | 1.4 pounds
Language
English
Type
Paperback
EAN/UPC
9781558329874

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About the Author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.