The ultimate guide to butchering, smoking, curing, sausage, and jerky making

Average Rating

Author

Hasheider, Philip

Language

English

Description

Loading Description...

Also in this Series

Checking series information...

More Like This

Loading more titles like this title...

Subjects

Subjects

Meat
Meat -- Preservation
Preservation
Slaughtering and slaughter-houses

More Details

ISBN

9781558329874

Borrower Reviews

Published Reviews

Reviews from GoodReads

Loading GoodReads Reviews.

Staff View

Loading Staff View.