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It also has a small red marker which allows you to set the temperature you are aiming for to easily monitor it
interesting food could be so simple
Ideal for fresh foods
Outer circumference 21cm
Complete Book of Butchering, Smoking, Curing and Sausage Making equine mouth gag user-select: noneTrust 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 how to dress and preserve meat is right 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:
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