The complete book of butchering, smoking, curing, and sausages
Subtitle: how to harvest your livestock & wild game
By: Philip Hasheider.
Edition: 1st ed.
Publisher: MBI Pub. Co. and Voyageur Press
Published: 2010
Place of publication: Minneapolis, MN
Language: eng
ISBN-13: 9780760337820
Subjects: Slaughtering and slaughter-houses; Meat -- Preservation; Cookery (Sausages)
Notes: Includes index.
Table of contents: title: Muscles are meat; title: Knives and other equipment; title: Beef, bison, and veal; title: Sheep, lambs, and goats; title: Pork; title: Poultry and other fowl; title: Venison, moose, elk, and big game; title: Rabbits, other small game, and fish; title: Meat byproducts and food preservation; title: Meat curing and smoking; title: Sausages; title: Building a butchering business.