The Complete Book of Butchering, Smoking, Curing, and Sausage Making 59kg 000 copies in print this

000 copies in print this title offers everything you need to know about dressing and preserving meat

All natural semi-selected (ungraded) hog casings

beef bratwurst and chicken tagine sausage

1kg of spices and makes 33kg of boerewors when mixed with meat and water

White & Blue

The Complete Book of Butchering, Smoking, Curing, and Sausage Making 59kg 000 copies in print thisPhilip 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