The Complete Book of Butchering, Smoking, Curing, and Sausage Making
34%
off

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

4.02 (77 ratings by Goodreads)
By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 2 business days
When will my order arrive?

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.show more

Product details

  • Paperback | 256 pages
  • 182 x 230 x 20mm | 739.99g
  • Voyageur Press Inc
  • Stillwater, United States
  • English
  • 0760337829
  • 9780760337820
  • 20,587

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 MEMPHISshow more

About Philip Hasheider

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.show more

Rating details

77 ratings
4.02 out of 5 stars
5 32% (25)
4 43% (33)
3 21% (16)
2 3% (2)
1 1% (1)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X