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.
Author Biography
PHILLIP HASHEIDERis a fifth-generation farmer raising pasture-grazed beef with his wife and two children in south central Wisconsin. He wrote Voyageur Press' How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; and The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish.
