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. 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 and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: youll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. Youll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: * How to make the best primal and retail cuts from an animal * How to field dress wild game * Why cleanliness and sanitation are of prime importance for home processing * What tools, eq