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

by Editors of the Harvard Common Press and Philip Hasheider

An essential reference for DIY, self-sufficient farmers, ranchers, and hunters-with trusted step-by-step instructions on butchering and processing beef, pork, venison, lamb, poultry, and goats. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1558329870
• ISBN13: 9781558329874
• Release Date: October 2019
• Publisher: Harvard Common Press
• Length: 224 Pages
• Weight: 1.58 lbs.
• Dimensions: 0.7" x 6.9" x 8.9"