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I had this book years ago but lost it somewhere. Was glad to find a good used book at a ir price.
Verified purchase: Yes | Condition: Pre-owned
great read, full of alot of good and instruction, and visuals.
Verified purchase: Yes | Condition: Pre-owned
I ordered this book because I want to process my own meat animals. Although this book is from the ‘50s, the information is still current (aside from USDA rules). I’m not finished reading it yet, but this book will be a valuable tool for me.
Verified purchase: Yes | Condition: Pre-owned
Great old book I have had on hand for years, Finally had to replace my old book because it was falling apart.
Verified purchase: Yes | Condition: Pre-owned
This book is thorough in it's coverage of butchering and processing meat. Ashbrook wrote this in the 50's but his info is just as pertinent today as it was back then. He covers cattle, hogs, sheep, game, poultry and fish. It has recipes and techniques on sausage making, curing, smoking and brining. If you want to learn the survival skill of butchering or want to have the info on hand "just in case" then this book will fill that need. I have offered many copies of this book in my store and have always had positive feedback on them.
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