Discover / Book
Home production of quality meats and sausages
Stanley Marianski · 2010 · 707 pages
PoultryMeatPreservationSausagesSmoked meatFishery processing
As an Amazon Associate we earn from qualifying purchases. Some book links are affiliate links; you pay the same price and we may earn a small commission.
Appears in these reading paths
Cure your own charcuterie
New to it8 books · ~70 hrs· 4 stages
Reader reviews
Ratings and notes from readers — tagged with how deep into the subject they were.
Loading reviews…