ENGLISH

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

By Philip Hasheider

Book information

Publisher
Voyageur Press
Year
2010
ISBN
0760337829, 9780760337820
Language
english
Format
PDF
Filesize
131 MB (137875597 bytes)
Edition
First
Pages
256\257
Time added
2013-12-21 20:07:35

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 mouth-watering recipes are included.

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