The Complete Book of Butchering, Smoking, Curing and Sausage Making

Here's the ideal hands-on guidebook for self-sufficient farmers 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. Softbound, 256 pages. Return to the bookstore or Gift Books