The Complete Book Of Butchering, Smoking, Curing, And Sausages: How To Harvest Your Livestock And Wild Game

Author: Philip Hasheider

Stock information

General Fields

Price : $35.00 AUD
ISBN : 9780760337820
Publisher : Voyageur Press Inc
Imprint : Voyageur Press Inc
Contained items :
Weight (g) : 0.739
Publication date : August 2010
Dimensions : 178mm X 229mm X 21mm
Produced in : United States
RRP : 35.0
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Product Type : books

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color :
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Author : Philip Hasheider
Series : Complete Meat
Bind : Hardback
Edition : 1
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Dewey classification : 641.49
Reading Level :
Library of Con LOCSH :
Pages : 256
BIC subject :
Illustrations : illustrations
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9780760337820

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.

Reviews

For those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS

Author description

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.

Acknowledgement of country

The Bundjalung of Byron Bay Arakwal People have lived in the coastal landscape around Byron Bay for at least 22,000 years.We acknowledge and show respect for the original people on the land on which we are based. We respectfully acknowledge the ancient cultural presence in the Australian landscape by First Nation peoples and their ongoing traditional and spiritual custodianship of the marine areas, beaches, bush, rivers, lakes and mountains.