Book
The complete book of butchering, smoking, curing, and sausage making : how to harvest your livestock & wild game / Philip Hasheider.
Here's 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.
Record details
- ISBN: 9780760337820 (flexibound)
- ISBN: 0760337829 (flexibound)
- Physical Description: 255 pages : illustrations (some color) ; 24 cm.
- Publisher: Minneapolis, Minn. : Voyageur Press, 2010.
Content descriptions
| General Note: | Includes indexes. |
| Formatted Contents Note: | Muscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, 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 butchering business. |
Search for related items by subject
| Subject: | Slaughtering and slaughter-houses Meat > Preservation Cooking (Meat) |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|
| Lake County Main Library - Lakeview | 641.49 HASHEIDER (Text) | 37620000782427 | Adult Non-Fiction | Available | - |
