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.
The Complete Book of Butchering, Smoking, Curing, and Sau...
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Editorial Reviews
Review
For those of you who are serious about your hunting and meat processing, this is an excellent guide through the world of meat and muscle...Pick it up if you've ever considered butchering your own meats or making your own sausage, or if you'd just like to appreciate what goes into the process. - EDIBLE MEMPHIS
About the Author
Philip Hasheider is a farmer and writer. He’s the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker’s assistant, he lives on a farm near Sauk City, Wisconsin.
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Customer Reviews
Most Helpful Customer Reviews
45 of 45 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I debated whether to give this book a three star rating or a two star rating. The pictures are excellent and for that reason alone, I might have given it three stars. However, and this is the basic flaw of this book, there are not really enough of them just as there is not really enough information in a book that bill itself as "The Complete Book of Butchering, Smoking, Curing and Sausage Making."
The chapters on butchering are fairly decent. Like I said, the pictures are really good even though not every step is pictured. Still, with this book alone, you could probably butcher an animal and do an acceptable job. The other chapters, the ones on curing and smoking, are completely inadequate and could only be considered overviews at best.
There is not even one actual recipe for curing meat. The curing section discusses curing in the most general and non-specific sense and contains no recipes. The smoking section goes give a diagram for constructing a smoker but again, it is just a guide and does not give any recipes or times or any specifics at all. The Section on sausages is also weak. While it does provide some recipes (really nothing that you couldn't get over the internet) it breezes over technique and is mostly a list of definitions. I doubt a novice could use any of these sections to cure or smoke meat and anyone with experience would probably not find much helpful in this book.
The chapters on butchering are fairly decent. Like I said, the pictures are really good even though not every step is pictured. Still, with this book alone, you could probably butcher an animal and do an acceptable job. The other chapters, the ones on curing and smoking, are completely inadequate and could only be considered overviews at best.
There is not even one actual recipe for curing meat. The curing section discusses curing in the most general and non-specific sense and contains no recipes. The smoking section goes give a diagram for constructing a smoker but again, it is just a guide and does not give any recipes or times or any specifics at all. The Section on sausages is also weak. While it does provide some recipes (really nothing that you couldn't get over the internet) it breezes over technique and is mostly a list of definitions. I doubt a novice could use any of these sections to cure or smoke meat and anyone with experience would probably not find much helpful in this book.
10 of 10 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
A very well written book with lots of very useful color pics not just drawings. I am by no means an expert butcher this book gives me the confidence to tackle the job.
8 of 8 people found the following review helpful
Format:Paperback
The Complete Book of Butchering, Smoking, Curing and Sausage Making offers a fine guide to butchering, from field dressing wild game and making the best cuts from an animal to avoiding injuries, disposing of unwanted parts, and basic safety practices. The result is an outstanding guide perfect for any would-be home meat cutter and butcher.
Most Recent Customer Reviews
Should have read the other reviews
This book has some very good information about butchering animals (almost 3/4 of the book is devoted to it!). Read more
Published 3 months ago by P. Kara
Complete Except How
I bought this book because the title and cover made it look like I would have instructions on how to make bacon from pork belly which is one of the easiest things to show people... Read more
Published 3 months ago by Thomas Gibson
Home Smoking Food
Obviously a very American based book.Don't look for muthch information in detail about smoking,curing or sausage making, it isn't there. Read more
Published 3 months ago by Neil S. Chantrell
This is an excellent book
The title of the book is slightly misleading, as it concentrates heavily on butchering animals. The sections on smoking, curing, and sausage-making, while useful, are a bit... Read more
Published 4 months ago by David Irving
Pretty Good book
This is full of information that a beginner would need for beginning butchering. It is a good investment for the library of cookbooks. Read more
Published 4 months ago by M. Sellers
Great book!
This book is as good as it gets, when it comes to showing all the different ways of butchering and cutting livestock. It is full of excellent photos, instructions, and recipes. Read more
Published 14 months ago by Richard B. Taber
The Complete Book of Butchering, Smoking, Curing, and Sausage Making:...
I bought this as a gift for a friend who loves to barbecue and is learning to make his own sausage. I liked it because the cover has such nice typography, but the paper is super... Read more
Published 16 months ago by freshfishcreative
Butchering Smoking Curing & Sausage Making
This is a great book for anyone interested in preserving their own meat. I had a hardback copy for several years and loaned it to a frined . Read more
Published 17 months ago by Joseph Ogborn
Interesting book
Have not had time to read through it yet. Amazon insists that you write a review instantly after receiving something so here it is. I don't have an opinion at this time. Read more
Published 19 months ago by Scott Gordon
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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