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		Basic Butchering of Livestock & Game This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. The reader is provided with complete, step-by-step instructions. Covers: Beef, Pork, Lamb, Poultry, Rabbits, Venison 130 Detailed Illustrations by Elayne Sears More than 30 recipes using all kinds of meat Instructions on how to: Here is everything you need to know: At what age to butcher an animal How to kill, skin, slaughter, and butcher How to dress out game in the field Salting, smoking, preserving Tools, equipment, the setup Cure & smoke Butcher, slaughter & skin Process & preserve Field dress game
		Bruce Aidells' Complete Sausage Book Shows how much flavor and excitement a good cook can extract from a single, somewhat common ingredient. Sausages came about to make palatable those edible but less choice scraps and leftovers from the butchering process. Over time sausages have become national symbols: Poland's kielbasa, Germany's wursts, and America's hot dog. Along with coauthor Denis Kelly, Aidells inventories the world of sausages, including Asian varieties as well as more familiar European and American types. In addition to instructions for making these sausages, he offers recipes that feature sausages, from breakfast dishes through hearty stews such as Polish bigos and the noteworthy Pennsylvania Dutch apple and sausage stew, Schnitz und Knepp.
		Sausage Making More than a cookbook, sausage guru Rytek Kutas gives the background information important for processing and curing meats. Since meat curing is potentially a dangerous undertaking, it is important to have the facts at one's disposal. Kutas was a professional sausage maker for years and learned his lessons the hard way. The book is written simply in the authors voice--you will get to know the author and you will be educated.
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