Description
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausage at home. This book bridges the gap between highly technical textbooks and the requirements of the typical hobbyist. The book covers topics such as curing and making brines, smoking meats and sausages, making fresh, smoked, emulsified, fermented and air dried products, making special sausage like head cheeses, blood and liver sausage, hams, bacon, fish and game and much more…172 recipes are provided. This book is a valuable resource.
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