Your cart
Your cart is empty
Book - The Complete Book of Butchering -Smoking - Curing
$45.90 AUD
Ordering for Christmas? Check your delivery cut-off. View order cut-off dates
Standard Parcels
- FNQ (Far North Queensland), NT, TAS and WA
- Anywhere in Australia excluding FNQ, NT, TAS and WA
Standard Pallets
- FNQ (Far North Queensland), NT, TAS and WA
- Anywhere in Australia excluding FNQ, NT, TAS and WA
These are order cut-off dates for our standard services, not guaranteed arrival dates. They do not apply to Express services.
Pre-orders: these cut-off dates apply to in-stock items. They do not confirm that a pre-order will be available or arrive before Christmas.
These Christmas cut-off dates apply to in-stock items. They do not confirm that this pre-order will be available or arrive before Christmas.
Estimated delivery between November 16 and November 19.
Shipping Information
$45.90 AUD
$45.90 AUD
Product description
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.
Recently viewed products
- Choosing a selection results in a full page refresh.
- Opens in a new window.