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

by Philip Hasheider

Overview

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.

Product Details

ISBN-13:	9780760337820
Publisher:	Voyageur Press
Publication date:	09/10/2010
Series:	Complete Meat Series
Edition description:	First
Pages:	255
Sales rank:	1,082,751
Product dimensions:	7.00(w) x 9.00(h) x 0.80(d)

About the Author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More-. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

What People are Saying About This

From the Publisher

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

Editorial Reviews

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

From the Publisher