{"product_id":"the-hunters-guide-to-butchering-smoking-and-curing-wild-game-fish-paperback","title":"The Hunter's Guide to Butchering, Smoking, and Curing Wild Game \u0026 Fish - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePhilip Hasheider\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExpert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003eTruly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. \u003ci\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/i\u003e gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, \u003ci\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/i\u003e is a book no hunter will want to be without.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eTaking down a wild animal with a clean shot is the goal of your hunt--but what happens next determines whether or not that animal becomes safe and nutritious food for your family. Be prepared with \"The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish,\" which explains in detail, with diagrams and photographs, how to harvest wild game safely and efficiently. Follow step-by-step instructions to field dress and butcher large and small game, and learn how to preserve wild-game meat and turn it into delicious meals for the family table. Deer * Moose * Bear * Feral Pigs * Alligators * Rabbits * Squirrels * Raccoons * Opossum * Muskrat * Beavers * Snakes * Turtles * Frogs * Pheasants, grouse, and other game birds * Ducks, geese, and other waterfowl * Sturgeons, muskies, and other large freshwater fish * Crappies, bluegill, and other small freshwater fish Choose a hunting knife\u003cbr\u003ePrepare a field dressing toolkit\u003cbr\u003eSkin and butcher wild game of all sizes, from bears to frogs\u003cbr\u003eRemove feathers from game birds and waterfowl\u003cbr\u003eFillet fish\u003cbr\u003eKeep carcasses from spoiling in the field\u003cbr\u003eKeep meat free from contaminants\u003cbr\u003ePreserve meat by freezing, drying, canning, smoking, curing, or corning\u003cbr\u003eAvoid freezer burn\u003cbr\u003ePrepare main dishes, from bear stew to stuffed opossum to roast pheasant and more\u003cbr\u003eMake a variety of wild-game sausages \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePhilip Hasheider\u003c\/b\u003e is a farmer and writer. He's the author of \u003ci\u003eHow to Raise Cattle\u003c\/i\u003e; \u003ci\u003eHow to Raise Pigs\u003c\/i\u003e;\u003ci\u003e The Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/i\u003e; \u003ci\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/i\u003e; and \u003ci\u003eThe Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More\u003c\/i\u003e\u003ci\u003e​\u003c\/i\u003e. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 22, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51979080302893,"sku":"9780760343753","price":24.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/1PB0-dqM6l9780760343753.webp?v=1775818858","url":"https:\/\/ishookbooks.com\/products\/the-hunters-guide-to-butchering-smoking-and-curing-wild-game-fish-paperback","provider":"iShook Books","version":"1.0","type":"link"}