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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game by Philip Hasheider
45.00 AUD
Category: COOKING | Series: Complete Meat Ser.
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smok ...Show more
The Complete Book of Jerky How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More by Philip Hasheider
29.99 AUD
Category: COOKING | Series: Complete Meat Ser.
Sink your teeth into the ultimate homemade treat! High in protein, low in fat, and tasty--it's no surprise that jerky has been a popular snack for decades. While commercially made jerky is easy to find in stores, it has a few downsides: it's expensive, often high in sodium, and the flavors are limited. ...Show more
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