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THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING AND SAUSAGE

by Philip Hasheider
Item # 4724

Format: Paperback 

ISBN: 978-0-7603-3782-0

Pages: 255

Copyright Year: 2010

Availability: Usually ships within 24 to 48 hours unless otherwise noted in the product description.


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 mouthwatering recipes are included.