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Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc., and How to Make all Kinds of Sausage, etc., and Comply With all Pure Food Laws - Hardcover
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This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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- PublisherAndesite Press
- Publication date2015
- ISBN 10 1298602106
- ISBN 13 9781298602107
- BindingHardcover
- Number of pages308
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Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc., and How to Make all Kinds of Sausage, etc., and Comply With all Pure Food Laws
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Andesite Press
(2015)
ISBN 10: 1298602106
ISBN 13: 9781298602107
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Hardcover
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Book Description Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00061102926
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