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.
Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages.
Numerous mouth-watering recipes are included.
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256 pages; 7 x 9