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

( 2 )

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.

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

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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.

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Editorial Reviews

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
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Product Details

  • ISBN-13: 9780760337820
  • Publisher: Voyageur Press
  • Publication date: 9/10/2010
  • Edition description: First
  • Pages: 255
  • Sales rank: 366,181
  • Product dimensions: 7.00 (w) x 9.00 (h) x 0.80 (d)

Meet 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.

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Customer Reviews

Average Rating 3
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted November 29, 2013

    I am a butcher and wanted to have a book to help train my appren

    I am a butcher and wanted to have a book to help train my apprentices. This book does an excellent job, although it doesn't explain about the sub primal cuts or retail cuts it does do a great job at focusing on two main points in our industry which is sanitation and safety. Very detailed description on how to break various carcasses down, along with color photograghs .

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 8, 2013

    R.I.P little piggies

    Oink*

    0 out of 6 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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