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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
Product Description
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.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
The book is well written and very clear, but it is more focussed on the slaughter of the animals than the use if the meat.
If you are in the UK beware as it is an American book and the cuts, ingredients and tastes are different to ours.
It is a good book if you want to set up a slaughter house but not too good if you want to cure meat and make sausages.
If you are in the UK beware as it is an American book and the cuts, ingredients and tastes are different to ours.
It is a good book if you want to set up a slaughter house but not too good if you want to cure meat and make sausages.
1 of 1 people found the following review helpful
Format:Paperback
This book is a must for anyone wanting to learn about butchering an animal. The instructions are clear and precise and written in a way that one can easily understand. I highly recommend it
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
12 reviews
45 of 45 people found the following review helpful
Misleading Title
17 April 2011
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
Excellent
25 Nov 2010
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
An outstanding guide perfect for any would-be home meat cutter and butcher
10 Dec 2010
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.
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