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. This is the revised and expanded second edition.
The Complete Book of Butchering, Smoking, Curing, and Sausage Making – Revised and Expanded Edition
$24.99
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. This is the revised and expanded second edition.
Description
Additional information
| Weight | .5 lbs |
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