The Complete Book of Butchering, Smoking, Curing, and Sausage Making

Philip Hasheider

With more than 100,000 copies in print this title offers everything you need to know about dressing and preserving meat. It features step-by-step instructions and illustrations on home smokers and smoker use, how to field-dress wild game and how to process different cuts of meat into desired products. In terms of sausage making, it provides a detailed overview of the equipment and ingredients required including some basic sausage recipes such as beef summer sausage, Polish sausage and fresh pork sausage. Overall a nice easy read!