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Kat and Kevin Yares

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Kats Take:

It is a rare thing, when I recommend a book to other people but this is one time, I feel I have to do it. If you raise your own meat, if you hunt, if you cook, The Complete Book of Butchering, Smoking, Curing and Sausage Making, by Philip Hasheider is a book that must be in your arsenal.

For those that raise their own meat or hunt, Hasheider offers up not only printed instructions, but also step-by-step color or black and white photos that will guide you every step of the way from slaughter to packaged meats.

For the cook, Hasheider includes recipes. Not gourmet by any means, but recipes that even the novice cook can follow and put an extraordinary main dish on the table.

And then there's the Smoking, Curing and Sausage Making section of the book. This is a must-have for anyone that wants to preserve their own meats beyond simply sticking the meat in the freezer.

I've pulled this book from the shelf many times in the last few weeks, both to use as a reference and to find the perfect recipe for dinner.

This is one book I wish I had had back when I began my odyssey of doing things for myself…life would have been much easier. And although the book is about 30 years late, I still am very glad I have it on my shelf as this deer season is about to begin. I know I'll be referring to it often, not just for processing the deer, but also for the new ways to cook it.

The Complete Book of Butchering, Smoking, Curing and Sausage Making, by Philip Hasheider