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

The Complete Book of Butchering, Smoking, Curing, and Sausage Making Paperback / softback - 2017

by Philip Hasheider

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Paperback / softback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
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About the author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.