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

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

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by Philip Hasheider
     
 

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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

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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.

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

Product Details

ISBN-13:
9780760337820
Publisher:
Voyageur Press
Publication date:
09/10/2010
Series:
Complete Meat Series
Edition description:
First
Pages:
255
Sales rank:
161,897
Product dimensions:
7.00(w) x 9.00(h) x 0.80(d)

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

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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Complete Book of Butchering, Smoking, Curing, and Sausage Making 3 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
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 .
Anonymous More than 1 year ago
Oink*