The Complete Book of Butchering, Smoking, Curing, and Sausage Making

by Philip Hasheider

Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.

Genres: Cookbooks, Food, Reference, Cooking

258 pages, Kindle Edition

Published September 10, 2010

Reviews

[chancy Halliday · Rating 5 out of 5]

A very good book on butchering. It gives a breakdown of how to butcher different kinds of meat as well as safety. It also has recipes after each section.

[Simon · Rating 3 out of 5]

So much MEAT! This book got me craving far more than the classic three meats of Beef, Pork, and Chicken.
I want to sink my teeth into Rabbit, Quail, and Venison!
Now, all these foreign meats are far more bang for your buck, but I need to overlook food cost, so that I can truly appreciate culinary mastery.

But before the food hits the plate, the animal must be killed. And along with the guts and gore of the pictures (which main color was red) I got to know the locations of some of the best cuts of meat on varieties on animals and even though I hate cutting open newly-dead animals and ripping out their innards, it is a part of the industry i plan to become famous in.
This book was a nice stepping stone into more of the real thing.
But props to the men and women who can dig their bare hands in warm guts and slice with such precision.

I was the first person to take this book out at my library :)
Cool, I am also the first person to write a review about it:)

[Bryan Lee · Rating 5 out of 5]

Very informative. I'm trying to get back to my roots by butchering my own livestock along with the wild game I currently do (have done at the moment due to the lack of refrigerated space to hang the deer.). I soon hope to have the space I need to do both domestic and wild animals and keep my freezers full for a fraction of the cost.

[Fernleaf · Rating 4 out of 5]

This book has REAL photos of the butchering process, supremely helpful for those who are looking to be a little closer to their food source. I can't wait to try out the techniques described here to process some of my own game. Also has a few recipes scattered throughout.