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The Complete Book of Butchering, Smoking, Curing, and Sausage Making printed_book_flexi_bound english - 10/9/2010
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making printed_book_flexi_bound english - 10/9/2010

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Product Overview

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PublisherVoyageur Press
ISBN 10760337829
Book Format- Flexi Bound
Book SubtitleHow to Harvest Your Livestock and Wild Game
Editorial ReviewFor 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
Edition Number1
Number of Pages256
ISBN 139780760337820
AuthorPhilip Hasheider
LanguageEnglish
Book DescriptionHere’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.
About the AuthorPhilip 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.
Publication Date10/9/2010
Cart Total  0.00
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making printed_book_flexi_bound english - 10/9/2010
The Complete Book of Butchering, Smoking, Curing, and Sausage Making printed_book_flexi_bound english - 10/9/2010
Sorry! This product is not available.
Available Soon

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