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beekeeper extracting a frame full of honey and bees Book Review - The Complete Book of Butchering, Smoking, Curing, and Sausage Making - How to Harvest your Livestock and Wild Game

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:


  • Beef, Bison, and Veal
  • Sheep, Lambs, and Goats
  • Pork
  • Poultry and other fowl
  • Venison, Moose, Elk, and big game
  • Rabbits, 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.


Disclaimer: Life Unplugged does not accept compensation for publishing reviews, nor does it profit from sales of reviewed products.