Videos & Books
Great Gift Ideas!
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| Item # | Product Description | ||
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"Basic Hog Processing" Video K & K Partnership presents. "Basic Hog Processing". Follow Keith & Kevin Mello as they show you the step by step procedures of "Basic Hog Processing". Though the hogs in this video are farm raised, the process is the same on wild boar. The video starts with the kill and skinning and continues through quatering and cutting to the finished product in the freezer. |
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| #VB0050 |
"Basic Hog Processing" Video by Keith & Kevin Mello |
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"The Jerky Store and much more!" Video This instructional video will show you everything from roasting a savory prime rib to making flavor packed breakfast sausage, cutting your own steaks, smoking poultry, fish or game birds of all, how to make the world's greatest jerky. How to cut a beef tenderloin. Getting the most from an eye of round.Whole Boston butt. Making jerky at home. How to cut and trim a brisket. Cutting a whole prime rib. Using a vacuum sealer. Using a jerky board and knife set to slice whole muscle into jerky strips. Using a smoker oven to make BBQ, smoke turkeys & prime rib. |
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| #173 |
"The Jerky Store and much more!" Video by Hi Mountain |
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"The Hunter's Guide To Deer Processing" Video This video is a must for any deer hunter or anyone wanting to deer hunt. This video will take from a field dressing, to showing you how to care for your deer til you get it to the processor. This video will also show you what to do with your deer if your processor if full and unable to take it. Even if you never have to do everything shown in the video you should know how to do it just in case you may have to. |
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| #174 | "The Hunter's Guide To Deer Processing" Video | ||
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"The Finished Product" Video Our newest video! This video will show you how to use meat equipment to process your deer. Because of cost of processing people are wanting to do their own deer. All you need is a band saw and a grinder to do it the way a slaughter house would. This video would also give you know how to do other peoples' deer and maybe start your own little side business. |
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| #175 | "The Finished Product" Video | ||
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"Home Sausage Making" How To Book by Charles G. Reavis How to manual for 32 types of fresh and smoked sausage. Health facts about sausage. Healthy low salt, low fat recipes. Step by step instructions on making sausage. Over 175 recipes! |
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| #153 | "Home Sausage Making" How To Book | ||
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"Basic Butchering Of Livestock & Game" How To Book by John J. Mettler, Jr., D.V.M. Easy to follow instructions and diagrams make this book a must for the novice or the old hand at butchering. Covers beef, lamb, pork, poultry, rabbits & venison. 130 detailed illustrations. Instructions on how to Field dress game, Butcher, Skin Process & Preserve. |
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| #154 | "Basic Butchering Of Livestock & Game" How To Book | ||
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"Tan Your Hide!" How To Book Complete instruction from tools to techniques for tanning your hides and making leather products. |
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| #155 | "Tan Your Hide!" How To Book | ||
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"Venison Cookbook" by A. D. Livingston The author presents 150 ways to prepare this wonderful meat. You'll learn to make stews, soups, chili and sausages. He also shares tips on preparing steaks, roasts, and chops. Ten steps on how to obtain the best possible venison for cooking. 160 pages full of great recipes. |
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| #2082a | "Venison Cookbook" | ||
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"Wild Turkeys" How To Book by John J. Mettler, Jr., D.M.V. A guide for turkey hunters of ages and skill levels. Proper Field Dressing and Butchering of the turkey. Recipes included! |
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| #156 | "Wild Turkeys Hunting & Watching" How To Book | ||
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"Duck & Goose Cookbook" by A. D. Livingston Easy to follow instructions for preparing everything from simple down-home dishes to sophisticated appetizing entrees. Essential for both novice and experienced hunters. 176 pages. |
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| #2084a | "Duck & Goose Cookbook" | ||
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"Canning, Freezing, Curing & Smoking Of Meat, Fish & Game" How To Book by Wilbur Eastman, Jr. A comprehensive book that goes into various methods of preserving meats at home. In addition, it talks about cold smoking, building a cold smoker and meat cutting methods for domestic meat, fish, and sausages round out this publication. There is a wealth of information in this book. |
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| #157 | "Canning, Freezing, Curing & Smoking Of Meat, Fish & Game" How To Book | ||
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A Complete Guide To Home Meat Curing An illustrated guide to curing ham, bacon, small cuts and sausage making. |
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| #805 | Meat Curing Guide | ||
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The Juicing Book A complete guide to juicing fruits and vegetables for maximum health and vitality. Includess delicious recipes, recommended juices for various ailments, juice fasting and cleansing, designing a juice program and much more. 164 pages. |
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| #3012 | The Juicing Book | ||
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Keeping The Harvest by Nancy Chioffi & Gretchen Mead Enjoy your abundant harvest of garden-fresh fruits and vegetables throughout the year with these simple, satisfying home-preserving techniques. This edition includes the latest techniques and equipment for freezing, canning, pressure canning, drying, curing, pickling, and making jams and jellies. Gardeners and cooks have relied on this easy-to-use, generously illustrated reference since 1976. One-color illustrations throughout. 208 pages. |
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| #3035 | Keeping The Harvest | ||
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The Big Book Of Preserving the Harvest by Nancy Chioffi & Gretchen Mead Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning and pickling. anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings, "The Big Book Of Preserving the Harvest" introduces the basic techniques for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Two-color illustrations throughout. 352 pages. 8" x 9" |
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| #3032 | The Big Book Of Preserving the Harvest | ||
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Growing & Using Herbs Successfully by Betty E. M. Jacobs This illustrated guide teaches readers how to plant, propagate, harvest, dry, freeze, store, and sell - both wholesale and retail - 64 of the most popular herbs. One-color illustrations throughout. 240 pages. 6" x 9" |
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| #3033 | Growing & Using Herbs Successfully | ||
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Cider - Making, Using, & Enjoying Sweet & Hard Cider by Anne Proulx & Lew Nichols Clear, illustrated,step-by-step instructions lead you through planning and planting home orchard; choosing the apple cultivate that will produce the flavor you want; building your own working apple press; and making delicious, fresh sweet and hard ciders, Proulx and Nichols also include tips on finding and using cider making materials and equipment. One-color illustrations throughout. 224 pages. |
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| #3036 | Cider - Making, Using, & Enjoying Sweet & Hard Cider | ||
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500 Treasury Country Recipes by Martha Storey & Friends This heirloom cookbook is as complete as your grandmother's pantry with more than 600 illustrated recipes for simple, mouthwatering dishes with country soul. These are the family favorites and pot lock supper recipes that never go out of style and get handed down from generation to generation. You'll also find tips and techniques for some old-fashioned skills, such as making cheese and sausage, preserving food, pulling taffy, making bread, and making ice cream. Selection of the Book-of-the-Month Club's Good Cook Club. Two-color illustrations throughout. 544 pages. |
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| #3034 | 500 Treasury Country Recipes | ||
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Pickles and Relishes These 150 quick and easy recipes for making low-salt pickles and relishes from all sorts of fruits and vegetables. 160 pages. |
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| #2060 | Pickles and Relishes | ||
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The Classic Zucchini Cook Book Includes an illustrated zucchini and squash primer, plus how to select store, clean, preserve, and substitute. With more than 225 through-the-menu recipes, you'll never again complain about too much zucchini! |
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| #2061 | The Classic Zucchini Cook Book | ||
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Corn Book The single subject cook-book that celebrates the first American food that went global (As far back as Christopher Columbus). 140 luscious, imaginative recipes using corn in every type of dish. Includes a cook's primer on all the corn varieties available today! |
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| #2062 | Corn Book | ||
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Apple Cook Book Experience the delicious versatility of the apple at every meal, all year long. More than 140 new recipes put everyone's favorite fruit into tasty new combinations, such as Iced Apple Slaw, Mulligatawny Soup, Curried Chicken Salad, Beef and Apple Deep Dish Pie, Apple Sauce, Brownies, Apple Cream Cheese Tart; Apple Peach Chutney, and, of course, apple pie, including 11 variations on this old favorite. Includes easy instructions for canning, freezing, and drying apples and applesauce, plus a tasty comparison of 30 popular orchard varieties, tips on buying apples and more! |
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| #2063 | Apple Cook Book | ||
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Making & Using Dried Foods Simple step-by-step instructions for drying and storing fruits, vegetables, grains, meats, and herbs. Includes dozens of recipes and complete plans for building a food dryer. 192 pages. |
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| #2064 | Making & Using Dried Foods | ||
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Satisfying Soups, Homemade Bisques, Chowders, Gumbos, Stews
and More by Phyllis Hobson 224 pages; 6" x 9"; paperback. From entree soups using meats, fish, and vegetables to sweet soups using fruits, cooks will find a wide choice in the 214 traditional and unusual recipes. Instructions on how to make soup stock and storing and freezing soups are included. |
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| #2081a |
Satisfying Soups, Homemade Bisques, Chowders, Gumbos, Stews
and More |
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Jams, Jellies & Preserves by Imogene McTague 32 pages; 5-1/2" x 8-1/2"; paperback. Learn to make jams, butters, jellies, preserves, marmalades & pitfalls. |
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| #2085a | Jams, Jellies & Preserves | ||
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Totally Eggs Cookbook |
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| #B95 | Totally Eggs Cookbook | ||
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Totally Bagel Cookbook |
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| #B84 | Totally Bagel Cookbook | ||
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Totally Tomato Cookbook |
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| #A80 | Totally Tomato Cookbook | ||
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Totally Potato Cookbook |
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| #B89 | Totally Potato Cookbook | ||
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The New Diabetic Cookbook More than 200 delicious recipes for a low fat, low sugar, low cholesterol, low salt and high fiber. |
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| #B15 | The New Diabetic Cookbook | ||
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Totally Cookies Cookbook |
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| #B80 | Totally Cookies Cookbook | ||
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Totally Pies Cookbook |
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| #B88 | Totally Pies Cookbook | ||
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Totally Bread Cookbook |
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| #B87 | Totally Bread Cookbook | ||
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Well Filled Tortilla Cookbook Over 200 surprising recipes, crisp it, stuff it and roll it. |
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| #B68 | Well Filled Tortilla Cookbook | ||
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Easy Game Cookery by Phyllis Hobson |
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| #A-56 | Easy Game Cookery | ||
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Build a Smokehouse by Jay Heinrichs |
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| #A-81 | Build a Smokehouse | ||
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Making Homemade Candy by Glenn Andrews |
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| #A-111 | Making Homemade Candy | ||
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Storey's Guide To Raising Poultry By Leonard Mercia 75 illustrations, 343 pages, 6 1/8" x 9 1/4"., Covers stock selection, feeding, brooding, rearing, management, current disease protection, and treatment for laying flock, meat chickens, turkeys, ducks and geese. |
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| #0101 | Storey's Guide To Raising Poultry | ||
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Jerky Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl By A.D. Livingston 160 pages paperback, 5 1/2" x 8 1/4". There's nothing like tasty, chewy jerky for satisfying those hunger cravings. Moreover, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make. A.D. Livingston shows you how, including: which cuts of meat to buy and how to prepare them; jerky drying methods; where to buy supplies and equipment; how to store jerky; mouthwatering recipes for beef, venison, fish, fowl, and exotic meats. For backpackers, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook. Recipes. |
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| #VB0059 | Jerky | ||
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The New Preserves Pickles, Jams, and Jellies By Anne V. Nelson 160 pages paperback, 6" x 9". As fresh foods and farmers' markets gain influence, edging out the overprocessed and super-sized from our diets, everything old-and bursting with flavor-is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process. Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment-much of which readers will already have in their kitchens-and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more. She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening-refrigerator pickles, marinated vegetables, homemade horseradish-and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters. Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. The New Preserves is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen. |
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| #VB0051 | The New Preserves | ||
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The Venison Sausage Cookbook A Complete Guide, from Field to Table By Harold Webster 304 pages paperback, 8 1/2" x 11". 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 and 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. The Venison Sausage Cookbook offers 328 mouth-watering sausage recipes for all occasions, derived from traditional sausages from around the world -- all laid out with Harold Webster's trademark clear, easy-to-understand instructions. This book was written for those hunters who have always wanted to learn how to make their own venison sausage. Here is everything you need to: make homemade venison sausage that is safe, simple, and economical to produce; satisfy the tastes and traditions of your entire family; provide a unique activity that every member of the family can participate in and enjoy for years to come. |
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| #VB0052 | The Venison Sausage Cookbook | ||
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Cold Smoking & Salt-Curing Meat, Fish, & Game By A. D. Livingston 168 pages diagrams, paperback. 5 1/2" x 8 1/4".With this book, A. D. 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 yesterday's traditional methods. As the author writes, 'you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.' This book shows you how, and includes complete instructions for: preparing salted, dried fish; preparing planked fish, or gravlax; building a modern walk-in smokehouse; constructing small-scale barbecue smokers; choosing woods and fuels for smoking; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others. |
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| #VB0053 | Cold-Smoking & Salt-Curing Meat, Fish, & Game | ||
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Living with Chickens Everything You Need to Know to Raise Your Own Backyard Flock By Jay Rossier Photographs by Geoff Hansen Introduction by the American Poultry Association 244 pages paperback, 6" x 9". Chickens - why not? Tens of thousands of people in all areas of the country enjoy raising these birds, whether for food or companionship. Of course, you may want to read Living With Chickens just for the sheer joy of it. Straightforward prose and illustrations give any future chicken farmer the tools he or she needs to get started. Jay Rossier draws on his own experiences and those of his fellow poultrymen in discussing everything from feeding and housing the birds to keeping marauders from invading the coop. Personal anecdotes, interesting facts, and lush, full-color photographs round out this indispensable guide. |
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| #VB0054 | Living with Chickens | ||
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Handy Farm Devices And How to Make Them A Classic of American Ingenuity By Rolfe Cobleigh 290 pages paperback, b & w photos, illustrations, diagrams. 4 1/2" x 7". Handy Farm Devices and How to Make Them, a classic from the Golden Age of American Farming, is as useful and pertinent for homesteaders and small-scale farmers today as it was when it was first published more than seventy-five ago. A wealth of labor - and money-saving projects fills its pages: spill-proof chicken waterers; a portable chicken coop; a lightweight orchard ladder; a small truss bridge; an easy fence-post and stump-puller; gates that don't sag; gates that lift over snowdrifts; a handy wood splitter - even a bicycle-powered washing machine. Handy Farm Devices and How to Make Them is a rare and engaging combination of nostalgic Americana and helpful instruction, sure to appeal to everyone inclined toward self-sufficiency and the country life. |
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| #VB0055 | Handy Farm Devices | ||
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The New Elk Hunter's Cookbook and Meat Care Guide By Rocky Mountain Elk Foundation 204 pages paperback. 7 1/2" x 9". Ten years after the Rocky Mountain Elk Foundation published its original Elk Hunter's Cookbook, the national conservation organization is bringing out this completely revised and expanded edition. With 275 recipes, all contributed by people who love elk and elk country, The New Elk Hunter's Cookbook and Meat Care Guide is one of the most comprehensive and informative books ever published for cooking with wild game meat. You'll find new ways to prepare steaks, roasts, chops, fillets, stew meat, and ground meat; learn how to make your own jerky and sausage; enjoy creating more than a dozen marinades; and even discover how to use the tongue, liver, heart, and neck. The New Elk Hunter's Cookbook and Meat Care Guide isn't limited to just elk, deer, moose, and antelope, however. There also are recipes for bear, squirrel, rabbit, rattlesnake, alligator, dove, quail, grouse, pheasant, goose, duck, wild turkey, frog legs, salmon, northern pike, and trout, as well as beef, chicken, pork, and ham. Inside you'll find delicious appetizers, hearty soups, simple backpacking fare, quick sandwiches, and even fantastic dinner entrees. For your elk camp or during the winter at home, an all-new chapter devoted to sixty Dutch oven and camp cooking recipes entices you to make such foods as Elk Grillade, Dutch Oven Lasagna, Taco Soup, Squirrel Stew, Sociable Pinto Beans, Spicy Southwest Potatoes, Old-Fashioned Corn Bread, and John Woodman's Cake. Nine essays by longtime hunters and game cooks will teach you: New strategies for field care of meat; how to build your own smokehouse; the advantages of dry aging; the fundamentals for ensuring better-tasting meat; how to prepare meals, eat well, and stay healthy in elk camp; butchers' trade secrets about elk hunting and field dressing; how to use a Dutch oven and much more. Try these hunter's kitchen favorites: Sourdough Doughnuts, Wild Goose and Wild Rice Soup, Wild Game Cocktail Meatballs, Elk Henley in Puffed Pastry, Venison Enchiladas, Phantom Creek Pot Roast, A.J.'s Garden Green Tomato Pie. |
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| #VB0056 | The New Elk Hunter's Cookbook and Meat Care Guide | ||
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Beeing Life, Motherhood, and 180,000 Honeybees By Rosanne Daryl Thomas 240 pages paperback. 6" x 9". Post-husband, pre-rest-of-life, Rosanne Daryl Thomas and her seven-year-old daughter move to a small New England town. When, on a whim, she decides to take up beekeeping, her daughter is so proud of her that she can’t back out - no matter how bumbling and unprepared she is. Thomas learns much from the Bee Master and other locals intrigued by a novice woman beekeeper who needs their help - at first. As she finds her courage, Thomas also finds herself embracing a life she never dreamed of. Entering the mysterious world of bees, she begins a relationship with nature that mingles science with mythology, wonder with humility, and motherly devotion with a search for new ways of seeing and untried possibilities. She learns that beekeeping, like life, can never be completely mastered. There is always room to make another mistake, and with each mistake comes an opportunity. Along the way, she gets her share of stings, some honey–and, perhaps, a little wiser. With a novelist’s eye for detail, and prose that intimately engages the reader, Rosanne Daryl Thomas opens the mysterious and seductive world of beekeeping to a whole new audience. |
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| #VB0057 | Beeing | ||
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Sausage By A. D. Livingston 208 pages paperback, illustrations. 6" x 9". Delicious sausages can be made easily and inexpensively in your own kitchen by following the recipes and advice found here. Sausage takes you through the steps of choosing the right equipment and preparing such meats as pork, venison, beef, chicken, and fish to create sausages of many flavors. A. D. Livingston offers recipes for country sausages, more exotic flavors from Thailand and even ancient Rome, as well as a full round of instruction for dried and cured sausages. There is also a section on making deli-style cold cuts. All country cooks, sportsmen in particular, will treasure this down-to-earth sausage cookbook. |
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| #VB0058 | Sausage | ||
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