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
Sales rank: 1,107,231
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.

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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*