The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game (Complete Meat), 2nd Revised & Expanded Edition by Philip Hasheider
English | November 14th, 2017 | ISBN: 0760354499 | 272 Pages | EPUB | 30.78 MB
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.