Description
Author: Philip Hasheider Publisher: Quarto US Publication Date: November 2019 Format: Hardcover 224 pages Dimensions: 22.9 x 17.8cm Your self-sufficient farmer will learn absolutely everything they need to know about how to dress and preserve meat. From slaughtering, to processing, to preserving beef, pork, venison, lamb, poultry, and goat, in ways like smoking, salting, and making jerky. Farmer and writer, Philip Hasheider, shares his knowledge in step-by-step instructions and illustrations that will guide beginners through the entire process. This detailed book covers everything! The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making steps you through how to safely handle live animals, how to humanely transform the meat into future meals for your family, the different cuts of meat and how to process them into different products, as well as the changes meat goes through during processing.
