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Complete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock and Wild Game by Philip Hasheider (2010, Trade Paperback)
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Complete Book of Butchering, Smoking, Curing, and Sausage Making Paperback - NEW
- Buy It NowComplete Book of Butchering, Smoking, Curing, and Sausage Making Paperback - NEW
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About this product
Product Identifiers
PublisherQuarto Publishing Group USA
ISBN-100760337829
ISBN-139780760337820
eBay Product ID (ePID)78489986
Product Key Features
Book TitleComplete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock and Wild Game
Number of Pages256 Pages
LanguageEnglish
TopicAnimals / Wildlife, Specific Ingredients / Meat, Methods / Canning & Preserving
Publication Year2010
IllustratorYes
GenreNature, Cooking
AuthorPhilip Hasheider
Book SeriesComplete Meat Ser.
FormatTrade Paperback
Dimensions
Item Height0.9 in
Item Weight25.8 Oz
Item Length9.2 in
Item Width7.2 in
Additional Product Features
Intended AudienceTrade
LCCN2010-002969
TitleLeadingThe
ReviewsFor those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS, For those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. -EDIBLE MEMPHIS
Dewey Edition22
Dewey Decimal664/.902
SynopsisHere'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.
LC Classification NumberTS1960.H37 2010
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Ratings and Reviews
Most relevant reviews
- Feb 05, 2017
Detailed and Complete
This book covers all the bases when it comes to processing meat. Broken down by type of animal, with specifics as to each animal. Topics cover physical as well as food safely, tool selection, skinning, butchering, step by step breakdown of the animals, and plenty of recipes. Detailed, yet written in plain simple language anyone can follow. An extremely valuable resource for those who want to process your own meat, or just to understand the process and what to expect.Verified purchase: YesCondition: New
- Jan 15, 2025
This book is not for a home meat procres...
This book is not for a home meat procressor rather for large meat market set-up. Very little on sausage making and recipes for different sausages.Verified purchase: YesCondition: Pre-owned
- Oct 22, 2019
"Complete" says it all!
Good book filled with useful tips and plenty of knowledge.Verified purchase: YesCondition: Pre-owned
- Jan 29, 2020
Good butchering book
Very informative book on animal processing. Wish it had more sausage recipes.Verified purchase: YesCondition: Pre-owned
- May 21, 2016
The Complete Book
I like this book very much. Very concise and covers everything. Highly recommended.Verified purchase: YesCondition: Pre-owned
- Jan 13, 2024
Well worth the price
Very detailed with lots of practical informationVerified purchase: YesCondition: Pre-owned
- Aug 17, 2021
good
very well precented great well illustrated wonderful bnookVerified purchase: YesCondition: Pre-owned
