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The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking
Author: Philip Hasheider

ISBN: 9780760349960
Format: Paperback
Number Of Pages: 224
Published: 22 June 2016
Country of Publication: US
Dimensions (cm): 23.5 x 18.5 x 1.7
Description:
This book teaches home cooks the basics of butchering a pig and includes instructions for making sausage, bacon, and many delicious, pork-based recipes.

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.

Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that.

For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of...

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