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There are 38 items in this department.
See more detail | | Venison Sausage Cookbook
Venison Sausage Cookbook. Harold Webster, venison chef extraordinaire, has done it again. In The Venison Sausage Cookbook, he lifts the veil of mystery about making and cooking world-class venison sausage at home. It's simple, easy, and safe - and the only equipment you'll need is a hand-grinder, plastic wrap, cotton string, and a freezer. And if you want to expand your sausage enterprise, you'll find instructions on how to build and use a traditional smokehouse.
Our Price: $29.95 | | | | |
See more detail | | Forager's Harvest
The author shares his in-depth knowledge of foraging with the authority, enthusiasm and humor that have captivated thousands. This guide contains photos and text comparing potentially confusing plants, thorough discussion of how to gather and use wild plants, and a foraging calendar showing harvest times for wild foods.
Our Price: $22.95 | | | | |
See more detail | | Raising a Calf for Beef The work involved in the calf's care? About 10 minutes morning and evening and 20 minutes on the weekend for stall cleaning. But it does require your attention every day. After you've raised your calf to 800-1000 pounds, or larger if you want, off he goes for butchering and packaging.
Our Price: $6.97 Compare At: $9.95
You Save: $2.98 (That's almost 30% OFF!) | | | | |
See more detail | | Cold Smoking & Salt Curing Meat, Fish & Game
Cold-Smoking & Salt Curing Meat, Fish, & Game by A.D. Livingston. With this book Livingston combines a lifetime of southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game-adapting today's materials to yesterdays traditional methods.
Our Price: $14.95 | | | | |
See more detail | | Preserving Food Without Freezing or Canning
Preserving Food Without Freezing or Canning. Here is a book that goes back to the future, celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Our Price: $25.00 | | | | |
See more detail | | Butcher Bundle (2 BOOKS)
Field Dressing and Butchering Deer plus Field Dressing and Butchering Upland Birds, Waterfowl and WildTurkeys; both by Monte Burch. Hard cover books.
Our Price: $35.00 Compare At: $41.90
You Save: $6.90 (That's over 16% OFF!) | | | | |
See more detail | | Whether you buy them at the farmer's market, a grocery store, a roadside stand or pick them in daily batches from your own garden, the combination of these two books in the Harverst Valu-Pac brings you a total of 325 exciting recipes for the abundant produce of the season.
Our Price: $23.00 Compare At: $35.90
You Save: $12.90 (That's almost 36% OFF!) | | | | |
See more detail | | Great Sausage Recipes & Meat Curing
Great Sausage Recipes & Meat Curing. We all know how far medicine and other technologies have progressed in the last 50 years, sausage making and meat curing are no different than any other science. This is only one of the many reasons for the third edition of Great Sausage Recipes and Meat Curing.
Our Price: $29.95 | | | | |
See more detail | | Garlic Powder, Making Great
In Making Great Garlic Powder you'll discover why all those store bought garlic powders are so second-rate (and why some of them may even be downright unhealthy). You'll learn the secret to growing lush, wholesome, garlic bulbs without using any synthetic chemicals.
Our Price: $6.95 | | | | |
See more detail | | Joy of Pickling
In The Joy of Pickling will find clear, up-to-date instructions and safety information along with step-by-step illustrations. For beginners and veterans alike, the book is a comprehensive reference, with handy tables, troubleshooting charts, mail-order sources for supplies, and dozens of original recipes that can't be found in any other preserving guide. A whole chapter is denoted to the traditional European and Asian cabbage pickles.
Our Price: $19.95 | | | | |
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