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

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MBI Publishing Company, Sep 10, 2010 - Nature - 256 pages
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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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Great book!

User Review  - threepineranch - Overstock.com

Great book, very thorough, well laid out and easy to read. Read full review

Contents

INTRODUCTION
7
Chapter 1 MUSCLES ARE MEAT
13
Chapter 2 KNIVES AND OTHER EQUIPMENT
27
Chapter 3 BEEF BISON AND VEAL
37
Chapter 4 SHEEP LAMBS AND GOATS
73
Chapter 5 PORK
93
Chapter 6 POULTRY AND OTHER FOWL
115
Chapter 7 VENISON MOOSE ELK AND BIG GAME
141
Chapter 9 MEAT BYPRODUCTS AND FOOD PRESERVATION
187
Chapter 10 MEAT CURING AND SMOKING
199
Chapter 11 SAUSAGES
209
Chapter 12 BUILDING A BUTCHERY BUSINESS
237
GLOSSARY
248
METRIC EQUIVALENTS AND CONVERSION
251
INDEX
252
ACKNOWLEDGMENTS
256

Chapter 8 RABBITS OTHER SMALL GAME AND FISH
163

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About the author (2010)

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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