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THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING, AND SAUSAGE MAKING
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THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING, AND SAUSAGE MAKING Trade paperback - 2010

by Hasheider, Philip

  • Used
  • Fine

Description

Minneapolis: Voyageur Press, 2010. Trade paperback. Fine. Minneapolis, MN: Voyageur Press, c2010. 255pp., index, color photographs. Imperial 8vo. Spine lightly sunned, else fine softcover.
Used - Fine
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Ships from Columbia Books, Inc. ABAA/ILAB (Missouri, United States)

Details

  • Title THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING, AND SAUSAGE MAKING
  • Author Hasheider, Philip
  • Binding Trade paperback
  • Edition First
  • Condition Used - Fine
  • Pages 256
  • Volumes 1
  • Language ENG
  • Publisher Voyageur Press, Minneapolis
  • Date 2010
  • Illustrated Yes
  • Bookseller's Inventory # 90899
  • ISBN 9780760337820 / 0760337829
  • Weight 1.4 lbs (0.64 kg)
  • Dimensions 9 x 7.2 x 0.9 in (22.86 x 18.29 x 2.29 cm)
  • Library of Congress subjects Meat - Preservation, Slaughtering and slaughter-houses
  • Library of Congress Catalog Number 2010002969
  • Dewey Decimal Code 664.902

About Columbia Books, Inc. ABAA/ILAB Missouri, United States

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About the author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More . A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.