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.
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.
About The Author
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.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
Displaying review 1
Comments about The Complete Book of Butchering, Smoking, Curing, and Sausage Making:
Very informative, descriptive and useful. Will be buying more of his books.
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
Series: Complete Meat
Number Of Pages: 256
Published: 6th September 2010
Country of Publication: US
Dimensions (cm): 22.9 x 17.8 x 2.0
Weight (kg): 0.73