Book - The Complete Book of Butchering -Smoking - Curing

This guide covers everything you need to know about dressing and preserving meat. From slaughtering to processing to traditional preservation methods like smoking and salting, author Philip Hasheider explains each stage with clarity. Detailed step‑by‑step instructions and illustrations show how to properly secure the animal and safely, humanely transform the meat into meals for the family. You’ll learn about different cuts and how to turn them into a range of products, including sausages and jerky.