Complete Book of Butchering, Smoking, Curing and Sausages

Regular price $39.95

Written By: Author 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.

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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