Compartir
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (en Inglés)
Philip Hasheider (Autor)
·
Harvard Common Press
· Tapa Blanda
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (en Inglés) - Philip Hasheider
S/ 97,08
S/ 194,15
Ahorras: S/ 97,08
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Martes 04 de Junio y el
Lunes 17 de Junio.
Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.
Reseña del libro "The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (en Inglés)"
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animalHow to field dress the most popular wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safety practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
