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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game
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.
Paperback, 256 pages
Published
September 10th 2010
by Voyageur Press
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So much MEAT! This book got me craving far more than the classic three meats of Beef, Pork, and Chicken.
I want to sink my teeth into Rabbit, Quail, and Venison!
Now, all these foreign meats are far more bang for your buck, but I need to overlook food cost, so that I can truly appreciate culinary mastery.
But before the food hits the plate, the animal must be killed. And along with the guts and gore of the pictures (which main color was red) I got to know the locations of some of the best cuts of...more
I want to sink my teeth into Rabbit, Quail, and Venison!
Now, all these foreign meats are far more bang for your buck, but I need to overlook food cost, so that I can truly appreciate culinary mastery.
But before the food hits the plate, the animal must be killed. And along with the guts and gore of the pictures (which main color was red) I got to know the locations of some of the best cuts of...more
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