The Complete Book of Butchering, Smoking, Curing, and Sausage Making

How to Harvest Your Livestock & Wild Game

The Complete Book of Butchering, Smoking, Curing, and Sausage Making
$24.99 $19.99 / £16.99
Format: Paperback / softback, 256 Pages
ISBN: 9780760337820
Publisher: Voyageur Press
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Description

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.

The author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

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Specs

Format: Paperback / softback, 256 Pages
ISBN: 9780760337820
Illustrations: 262 color photos & 29 diagrams
Size: 7 in x 9 in x 0.875 in / 177.8 mm x 228.6 mm x 22.225 mm
Published:

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