Average Reviews:
(More customer reviews)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.
Click Here to see more reviews about: The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game
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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