Philip Hasheider
The Hunters Guide to Butchering, Smoking & Curing provides step-by-step instructions to field dress and butcher large and small game in order to preserve the meat, and turn it into a delicious meal. From removing feathers to filleting fish as well as tips on preventing a carcase from spoiling in the field, this title covers a lot of ground. Of course, it also has a great sausage chapter covering the history of sausage making, casings, equipment, in addition to providing numerous recipes. These include venison summer sausage, sweet Italian game sausage and wild game salami to name a few. A great read for any avid hunter!
33.90
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