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

by Philip Hasheider
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Overview

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

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.

Product Details

ISBN-13: 9781610601184
Publisher: Voyageur Press
Publication date: 09/10/2010
Sold by: Barnes & Noble
Format: NOOK Book
File size: 40 MB
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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.

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

Customer Reviews

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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*