The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider

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The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider

Learn how to process your own meat & create delicious recipes inside The Complete Book of Butchering, Smoking, Curing & Sausage Making by Philip Hasheider. Whether you're a survivalist or a long-term homesteader, this book is a must-have.

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 all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.

Features:

Revised & Expanded Edition
Must-Have Homesteading Book
Detailed Step-by-Step Instructions
Covers how to process Wild Game such as Vension, to domestic animals including beef, pork, lamb, poultry, and goats
Includes Clear, Coloured Pictures
Detailed Instructions on How to Can Meat for Pantry Storage
Even Includes Recipes!
With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
- How to make the best primal and retail cuts from an animal
- How to field dress wild game
- Why cleanliness and sanitation are of prime importance for home processing
- What tools, equipment, and supplies are needed for home butchering
- How to safely handle live animals before slaughter
- Important safely practices to avoid injuries
- About the changes meat goes through during processing
- Why temperature and time are important factors in meat processing
- How to properly dispose of unwanted parts
- The details of animal anatomy