The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)

Here’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.

• A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
• The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish
• Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
• Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home
• Build a Smokehouse: Storey Country Wisdom Bulletin A-81
• Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
• Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home
• Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
• Sausage Making: The Definitive Guide with Recipes
• The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking (Complete Meat)