Book-The complete Book of butchering, smoking, curing and sausage making
Price: $48.00
Softback - 271 Pages
Everything you need to know about dressing and preserving meat is here. From slaughtering and processing to smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: see how to properly secure the animal and how to safely and humanly transform the meat into a feast for the family. Hasheider covers everything from wild game, such as venison to domestic animals including beef, pork, lamb, poultry and goats. This book includes:
* A beefed up section on home smokers and smoker use
* How to field dress wild game
* The proper tools, equipment and supplies needed for home butchering
* How to make the best primal and retail cuts from an animal
* Proper cleanliness and sanitation techniques
* How to safely handle live animals before slaughter
* How to process different cuts of meat into desired products
