The Complete Book of Butchering, Smoking, Curing, and Sausages

The Complete Book of Butchering, Smoking, Curing, and Sausages : How to Harvest Your Livestock and Wild Game

By (author) Philip Hasheider


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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."

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  • Hardback | 256 pages
  • 182 x 230 x 20mm | 739.99g
  • 24 Sep 2010
  • Voyageur Press Inc
  • Stillwater
  • English
  • 0760337829
  • 9780760337820
  • 14,394

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Author Information

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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Review quote

For those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS

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