- The Complete Book of Butchering, Smoking, Curing, and Sausage Making -
How to Harvest your Livestock and
The Complete Book of Butchering, Smoking, Curing, and Sausage Making, written by
Philip Hasheider and published by Voyageur Press, is a must have for anyone
interested in home meat processing.
The author begins with a brief introduction on the history and evolution of meat
processing and preservation.
Necessary tools are listed and their functions explained before the detailed
butchering instructions begin.
Butchering instructions are divided into six different chapters:
Bison, and Veal
Lambs, and Goats
and other fowl
Moose, Elk, and big game
other small game, and fish
Along with detailed butchering instructions, each chapter contains numerous
color photos with descriptive captions, and delicious recipes.
Different methods of food preservation are explained including; freezing,
drying, canning, smoking, and curing.
Canning and smoking are both explained in great detail.
The chapter on Sausage begins with a brief history and discussion of regional
varieties. It is 'stuffed' with photos,
instructions, and recipes. The use
of natural and manufacturing casings are covered as well as the use of different
types of stuffing machinery.
The staff of Life Unplugged can honestly recommend
The Complete Book of Butchering, Smoking, Curing, and
Sausage Making due to the number of high quality photos, step-by-step
instructions, and the care to emphasize the humane treatment of all animals.
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nor does it profit from sales of reviewed products.