Dry Aging Meat

Independently published

THE ART OF AGING: MASTERING THE DRY AGE MEAT TECHNIQUE: CULINARY MUSEUM BY CHEF MOHAMED ABDELL

Burford Books

Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat

Academic Press

Advances in Food and Nutrition Research (English Edition)

Masters of Meat: Meat Preservation Manual for Beginners Techniques, Recipes, and Secrets of Artisanal Preservation (English Edition)

Independently published

FOOD CANNING AND PRESERVATION FOR BEGINNERS: 30 Unique Food Canning And Preservation Tips, Step By Step Guide To Dehydrating Vegetables, Fruits, Meat, ... Bath And Pressure Canning Of Different Foods.

Heat and Meat: The Science of Perfectly Cooked Steaks (English Edition)

Independently published

The Steak Chef: Advanced Techniques & Flavor Science for Pros: Elevate Your Steak Game with Chef-Level Skills, Science, and Global Culinary Mastery

Victory Belt Publishing

Primal Cuts: A Butcher’s Guide to Selecting, Preparing, and Perfecting Beef (English Edition)

Murdoch Books

Quality Meats: The home guide to sausages, charcuterie, smoked meats & more (English Edition)

The Meat Makers

The Meat Makers Beef Jerky Snack Mix Smoky | Teriyaki | Hot 12x25g (300g) – Carne Secca, Snack alla Carne.