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

Product Code: ISBN 9780-76033-7820

The Complete Book of Butchering, Smoking, Curing and Sausages - a must have book for all artisan small-scale farmers and hunters who plan to process meat of any kind - this book will tell you everything that you need to know from slaughter to processing plus many decilious sausage recipes

256 pages - Philip Hasheider

• 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 safety 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