The Complete Book of Butchering, Smoking, Curing, and Sausage Making - (Complete Meat) 2nd Edition by Philip Hasheider (Paperback)

The Complete Book of Butchering, Smoking, Curing, and Sausage Making is a comprehensive guide for anyone looking to take their meat processing skills to the next level.

With detailed step-by-step instructions and illustrations, this book covers everything from slaughtering and processing to preserving in ways like smoking and salting.

Whether you're working with beef, venison, pork, lamb, or goat, this book has got you covered.

You'll learn how to make the best primal and retail cuts, field dress wild game, safely handle live animals before slaughter, and much more.

Don't miss out on this essential resource for any serious meat enthusiast!