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

by Hasheider, Philip
5 out of 5 Customer Rating
ISBN: 9780760337820
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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.

  • Format: Trade Paperback
  • Author: Hasheider, Philip
  • ISBN: 9780760337820
  • Condition: Used
  • Dimensions: 9.00 x 0.90
  • Number Of Pages: 256
  • Publication Year: 2010

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