The Hunter’s Guide to Butchering, Smoking & Curing Wild Game & Fish by Hasheider

The Hunter’s Guide to Butchering, Smoking & Curing Wild Game & Fish by Phillip Hasheider. Bears to frogs. Removing feathers. Fillet fish. Freezing, drying, canning, smoking, curing or corning. Main dishes. Wild sausages. 224 pages. Excellent Condition!