The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

Let author Philip Hasheider teach you all about butchering and processing meats. Learn to humanely slaughter, process, and preserve meats by smoking, making jerky, and salting. Step-by-step illustrations and instructions will guide you through each process, beginning with safely and humanely securing the animal for slaughter and ending with you having meat ready for your table.

You will gain knowledge about the different cuts of meat and how to transform each into products like jerky and sausage. Equipment, tools, and supply information are provided, along with best practices for safety, sanitation, and proper disposal of unwanted parts. This is an excellent resource for learning how to process your home-grown beef, goat, lamb, pork, poultry, or venison.