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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game

4.05  ·  Rating details ·  88 ratings  ·  3 reviews
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.
Paperback, 256 pages
Published September 10th 2010 by Voyageur Press
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Simon
Jul 06, 2011 rated it liked it
Recommends it for: Butchers, meat lovers
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
...more
Bryan Lee
Sep 29, 2015 rated it it was amazing
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
Feb 11, 2016 rated it really liked it
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.
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