The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More

Philip Hasheider is a fifth-generation farmer raising pasture-grazed livestock with his wife and two children near Sauk City, Wisconsin. A former cheesemaker's assistant, his interests in agriculture and history have led him to write eleven books, including Voyageur Press' The Complete Book of Butchering, Smoking, Curing, and Sausage Making and The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish. He has also penned how-to books for raising livestock, which include How to Raise Pigs and How to Raise Cattle. Hasheider has written numerous articles for national and international dairy breed publications, and his diverse work has appeared in the Wisconsin Academy Review, the Capital Times, Wisconsin State Journal, Sickle & Sheaf, and Old Sauk Trails.