The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

by Editors of the Harvard Common Press and Philip Hasheider

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations , which guide...

• Format: Paperback
• Language: English
• ISBN: 1558329870
• ISBN13: 9781558329874
• Release Date: October 2019
• Publisher: Harvard Common Press
• Length: 224 Pages
• Weight: 1.58 lbs.
• Dimensions: 0.7" x 6.9" x 8.9"