 | Tan Your Hide (Item # 980-120) A book on how to tan your own hide and leather, how to work with your leather and how to make homemade pieces that will last many years.
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 | Build a Smokehouse Book (Item # 632-161) Smoking meat is one of the oldest food preservation techniques and one that is still viable today. There are many ways to create a smoking chamber and the best options are laid out for you in this informative 32 page booklet about building your own smokehouse and how they work.
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 | Easy Game Cookery Bulletin (Item # 980-042) Techniques for cleaning, cooking and keeping wild game. From muskrat to possum, to woodchuck.
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 | The Canning, Freezing Curing & Smoking of Meat, Fish & Game (Item# 980-107) Learn to can, freeze, cure & smoke meat, fish and game. Safe, step-by-step instructions for preparing and storing fresh meat including recipes.
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 | Great Sausage Recipes and Meat Curing (Item # 632-035) This is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.
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 | Do It Yourself Guide To Sausage Making (Item # 632-052) Very comprehensive book with a lot of information on sausage making. Includes recipes and ideas on every subject of sausage making.
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 | Mastering the Craft Of Smoking Food (Item # 979-938) Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the workshop by following the detailed instructions provided. Many of the techniques discussed here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.
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 | Master the Craft of Making Sausage (Item # 979-937) Guide to making sausages of all kinds: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more. Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage .Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage. Sausages include bratwurst, Vienna sausage, luganega, kielbasa, chorizo, salami, and many others. 100 different sausage recipes in all.
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| Basic Butchering of Livestock & Game (Item # 977-699) 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. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions. Here is everything you need to know:
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 | Home Sausage Making (Item # 632-053) Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.
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| Sausage Making DVD (Item #699-571) This video demonstrates the use of all of your favorite sausage maker products - our meat grinders, sausage stuffers and smokehouses - and walks you through the steps of some of our favorite recipes. We'll show you how easy it is to make great sausage at home! Running Time: 60 minutes. This DVD features 9 chapters, including:
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 | Deer Processing I & II DVD (Item # 633-000) Learn how to process your deer from a hunter/meat cutter with 27 years of experience who has processed hundreds and hundreds of deer! You will learn: Why NOT to Split the Pelvis How to Handle the Tarsal Glands How to Protect the "True" Tenderloins Important Facts About Hanging Your Deer How to Properly Skin Your Buck For a Shoulder Mount This DVD is used by many hunter education teachers! 45 minutes. You will learn: Dividing the Deer into Smaller Parts for Easier Handling. Custom Cutting Your Venison for Your Family's Needs Eliminate the Wild, Gamey Taste of Venison - Forever No More "Mystery Cuts" - You Will Produce Only the Finest Steaks, Roasts and Chops, Just the Way You Like Them Freezing and Wrapping Techniques. 60 minutes.
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 | What's for Dinner.. Deer? DVD (Item #633-013) This video is great!! It takes us bow hunting and helps to show the recommended shots on the deer that leave the best meat. Then we go to a silhouette of a deer and Matt shows us all the regular cuts on a deer (or other animals) and suggested ways to prepare that cut. (This is the most helpful part of the video). Then Matt shows how to prepare 3 different hindquarter cuts in three different ways. This is a great video even for the experienced hunter. 5 stars! Running time 1 hour and 24 minutes.
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 | Ask The Meatmans -- Pork Slaughtering DVD (Item #666-004) This 1 hour long video gives detailed instruction for slaughtering a hog. It includes how to kill, skin and gut a hog.
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 | Ask The Meatmans -- Deer Slaughtering DVD (Item #666-005) This 55 minute long video includes how to field dress a white tail deer. It shows two different positions, hanging and from the ground. It also shows how to sharpen your knife, and how to skin the deer. This is an easy to navigate video and will play on all high quality players.
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 | Ask The Meatmans -- Beef Slaughtering DVD (Item #666-006) This 1 hour long instructional video shows you how to slaughter beef detail by detail. It will show how to kill, skin and gut beef.
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 | Ask The Meatmans -- Pork Processing DVD (Item #666-007) Instructional video that shows you detail by detail how to process a hog. It shows how to break down the entire animal, including storing and wrapping. Also you may follow along in cutting and wrapping different cuts of meats. Video is 1 hour and 15 minutes long and contains chapter menus for easy navigation.
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 | Ask The Meatmans -- Beef Processing DVD (Item # 666-008) Detailed instructional video of processing beef. Follow along with video while cutting and wrapping many different cuts of meat. This video shows the entire breakdown of the animal. It is 2 hours long with chapter menus.
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 | Meat Chart - Beef White (Item #666-011) Chart shows retail cuts of beef. Also where and how to cook the meat and where it comes from. (19" W x 26 1/2" L.)
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 | Meat Chart - Pork White (Item #666-012) Chart shows retail cuts of pork. Also where and how to cook the meat and where it comes from. (19" W x 26 1/2" L)
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 | Meat Chart - Pork (Item #666-014) "Pork Made Easy" chart shows all the basics to more complex information you'll need to know for pork cooking. ProProcessor! (24" W x 33" L)
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