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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat) by [Hasheider, Philip]
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat) Kindle Edition

4.1 out of 5 stars 11 customer reviews

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Length: 256 pages Enhanced Typesetting: Enabled Page Flip: Enabled
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Product Description

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

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 details

  • Format: Kindle Edition
  • File Size: 42648 KB
  • Print Length: 256 pages
  • Publisher: Voyageur Press; First edition (10 Sept. 2010)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B004PLNROQ
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.1 out of 5 stars 11 customer reviews
  • Amazon Bestsellers Rank: #636,224 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Flexibound 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.
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Format: Flexibound
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
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Format: Flexibound Verified Purchase
i bought the above book for my partner. It is endorsed and sold by Fearnley Whittingstall of River Cottage and fulfilled by Amazon. We have our sheep slaughtered in an abbattoir. They are first in in the morning, he watches them 'done' to make certain all is done properly without stress. Butchering is expensive so he decided to try diy.

We were appalled to find instructions in it for smallholders to 'stick' a sheep without stunning, after either immobilising it on a table or hoisting it by the hind legs. Even if the book is legally sold, surely Amazon and Fearnley-Whittingstall should receive,at least, some public censure for endorsing and profiting from advice such as this? (Extract of letter to the Humane Slaughter Association)

I am returning the book to Amazon.
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Format: Flexibound Verified Purchase
An American book with lots of gory pictures giving an overview of butchery and meat curing. Not really specialist enough to use but a good start to get you in the right direction
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Format: Flexibound Verified Purchase
Superbly illustrated educational advice in butchery, smoking, curing and sausage making. Especially helpful as a first guide and a great gift for the adventurous cook.
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Format: Flexibound Verified Purchase
American but still good
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