The Complete Book of Butchering, Smoking, Curing, and Sausage Making 59kg All natural semi-selected (ungraded) hog

All natural semi-selected (ungraded) hog casings

Michael Ruhlman & Brian Polcyn

Size #8: 60mm

Jeremy Schmid

With more than 100

The Complete Book of Butchering, Smoking, Curing, and Sausage Making 59kg All natural semi-selected (ungraded) hogPhilip Hasheider With more than 100,000 copies in print this title offers everything you need to know about dressing and preserving meat. It features step by step instructions and illustrations on home smokers and smoker use, how to field dress wild game and how to process different cuts of meat into desired products. In terms of sausage making, it provides a detailed overview of the equipment and ingredients required including some basic sausage