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The Complete Book of Butchering, Smoking, Curing and Sausage Making, how to harvest your livestock and wild game by Phillip Hasheider. Heres 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. This American book is full of 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. Chapters are;
Muscles are meat
Knives and other equipment
Beef, bison and veal
Sheep, lamb and goats
Pork
Poultry and other fowl
Venison, moose. Elk and big game
Rabbits other small game and fish
Meat byproducts and food preservation
Meat curing and smoking
Sausages
Building a butchery business

Cardcover, 180mm x 235mm, 256 pages, color photos, brand new. Check out my other listings for more books Im happy to combine postage where possible. Pickup is at Seddon. Please click here to ask a question
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  • Standard post no tracking including Rural Delivery$6.00
  • Tracked delivery except Rural Delivery addresses$9.00
  • Tracked delivery to Rural Delivery addresses$12.00
  • Seller allows pick-ups
  • Seller location: Blenheim, Marlborough, NZ

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  • NZ bank deposit
  • Cash