Trust The Complete Book of Butchering, Smoking, Curing, and
Sausage Making to ensure you get the most out of your beef,
venison, pork, lamb, poultry, and goat.
Everything you need to know about how to dress and preserve meat
is right here. From slaughtering, to processing, to preserving in
ways like smoking and salting, author Philip Hasheider teaches it
Detailed step-by-step instructions and illustrations guide