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Books

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  • *$9.50 Registered Postage Australia Wide
    *International Postage Cost Will Vary


    Dandelion beer. Yep, you read that right and no, it’s not some hippy drink brewed by people in kaftans, skipping around fields and waving daisies in the air. This is a man’s drink, a tough, no-nonsense, grassroots drink that will lead the home-brewing revolution.

    Please see below for  a full description of the product:

  • Postage:

    *$9.50 Registered Australia Wide
    *International Postage Cost Will Vary


    Description:

    Discover how to butcher your own meat and make homemade sausages. More and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking.

    • Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods
    • Explores how to butcher game, offering valuable information for hunters
    • Loads of options customized for: carboholics, meat lovers, chicken and seafood fans, chocoholics, fast-food junkies, diabetics, and vegans
    • Provides needed guidance for those looking to explore this long-neglected profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what’s found in their local grocery store.
  • * $9.50 Registered Postage Australia Wide
    * International Postage Cost Will Vary


    This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages; plus 100 recipes for cooking with sausage.

    Please see below for a full description of the product:

  • Postage:

    *$9.50 Registered Australia Wide
    *International Postage Cost Will Vary


    Description: 

    The secret’s out! Get cooking the very best homemade sausage with techniques from Nashville’s Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville’s Porter Road Butcher will guide you through all the necessary steps to create the very best sausage – just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you’ll discover techniques and trade secrets for grinding. You’ll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage – or don’t- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!

  • * $9.50 Registered Postage Australia Wide
    * International Postage Cost Will Vary


    Fully revised and updated, this is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you are a seasoned home brewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities — accurately, clearly and simply.

    Please see below for instructions and a full description of the product:

  • Postage:

    *$9.50 Registered Australia Wide
    *International Postage Cost Will Vary


    Description: 

    The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan’s expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own style. No expensive equipment is required to get started: all you need is an oven or a barbecue! Includes full instructions for indoor hot and cold smoking methods, plus a guide to building your own outdoor smoker – from an easy-to-make cardboard box cold smoker to barbecue-friendly designs. Step-by-step photographs and instructions for over 50 different techniques: Smoked salmon, Beef jerky, Ribs, Gammon, Kippers, Smoked venison, Biltong, Smoked bacon, Chorizo, Bresaola, Parma ham, Salt cod, Ham, Smoked goose, Pancetta, Salami, Coppa, Gravlax, Chicken, Smoked mackerel, Pastrami, Dried lamb, Duck jerky, Salt beef and much more!

  • * $9.50 Registered Postage Australia Wide
    * International Postage Cost Will Vary


    From nose to tail, there’s a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It’s inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that.

    Please see below for instructions and a full description of the product:


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