Philip Hasheider
With more than 100,000 copies in print this title offers everything you need to know about dressing and preserving meat. It features step-by-step instructions and illustrations on home smokers and smoker use, how to field-dress wild game and how to process different cuts of meat into desired products. In terms of sausage making, it provides a detailed overview of the equipment and ingredients required including some basic sausage recipes such as beef summer sausage, Polish sausage and fresh pork sausage. Overall a nice easy read!
25.80
AUD
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