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and what to plant
harvesting methods
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owners Jean-Martin Fortier and Maude-Hélène Desroches feed more than 200 families through their thriving community-supported agriculture (CSA) program
The Complete Book of Butchering, Smoking, Curing, and Sausage Making, 2nd Edition basic fermentation techniques and what to plantTrust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about dressing and preserving meat is here. From slaughtering to processing to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step by step instructions and illustrations guide you through the entire process: youll see