The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition

by Philip Hasheider

Book Overview

Trust 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...

• Format: Paperback
• Language: English
• ISBN: 0760354499
• ISBN13: 9780760354490
• Release Date: November 2017
• Publisher: Voyageur Press (MN)
• Length: 272 Pages
• Weight: 1.75 lbs.
• Dimensions: 1.0" x 7.1" x 9.0"