The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

by Philip Hasheider

Paperback(First)

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Product Details

ISBN-13: 9780760343753
Publisher: Voyageur Press
Publication date: 07/22/2013
Edition description: First
Pages: 224
Sales rank: 345,536
Product dimensions: 7.12(w) x 9.08(h) x 0.72(d)

About the Author

Philip Hasheider is a farmer and writer. He's the author of How to Raise CattleHow to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage MakingThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More-. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Table of Contents

Introduction 5

Chapter 1 Muscles Are Meat 13

Chapter 2 Preparation & Tools 29

Chapter 3 Big-Game Butchering 47

Chapter 4 Small-Game Butchering 85

Chapter 5 Game Birds & Waterfowl 107

Chapter 6 Fish 135

Chapter 7 Freezing, Canning & Cooking 153

Chapter 8 Curing, Drying & Smoking 173

Chapter 9 Sausages 193

Glossary 216

Metric Equivalents and Conversion 219

Acknowledgments 224

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