Skip to product information
1 of 1

Quarto US

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

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

Regular price $27.00 USD
Regular price $34.00 USD Sale price $27.00 USD
Sale Sold out
Tax included. Shipping calculated at checkout.

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

Published by Quarto US - October 2019 - Paperback - 224pp - 23cm x 18cm

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.

Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations, which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky.

With The Ultimate Book of Butchering, Smoking, Curing, Sausage and Jerky Making, you will quickly learn:

  • How to make the best primal and retail cuts from an animal
  • How to field dress the most popular wild game
  • Why cleanliness and sanitation are of prime importance for home processing
  • What tools, equipment, and supplies are needed for home butchering
  • How to safely handle live animals before slaughter
  • Important safety practices to avoid injuries
  • About the changes meat goes through during processing
  • Why temperature and time are important factors in meat processing
  • How to properly dispose of unwanted parts
  • The details of animal anatomy

The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

 

Philip Hasheider is a farmer and writer. He's the author of multiple books including How to Raise Cattle and How to Raise Pigs as weel as The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Packaging

We use recycled or reused material for packaging.

The tape is biodegradable.

Shipping

Shipping within Australia:
Packages ship within 3 business days from the date we receive the order. They will arrive 2-8 days later.

International shipping:
Packages ship within 3 business days from the date we receive the order. They will arrive 8-40 days later.

View full details