The Complete Book of Butchering, Smoking, Curing, and Sausage Making, Revised and Expanded Edition
Revised Expanded Edition: The Complete Book of Butchering, Smoking, Curing, and Sausage Making is a practical guide to processing livestock and wild game at home. Its listed topics span field dressing, cuts, sanitation, tools, smoking, curing, sausage and jerky, with step-by-step instructions and illustrations described in the listing.
At a glance
- Covers home butchering and preservation, including smoking and salting.
- Includes guidance on livestock handling and field dressing wild game.
- Discusses meat cuts, anatomy, sanitation, safety, processing temperatures and time.
- The listing describes step-by-step instructions and illustrations.
Often bought together
Pros and cons
Pros
- Broad subject coverage joins animal handling and butchering with preservation methods and sausage making.
- Useful for readers processing a range of animals, with beef, venison, pork, lamb, poultry and goat named in the listing.
- Addresses sanitation, equipment needs and safe handling alongside cutting and preservation.
Technical specifications
9 specifications| Publisher | Voyageur Press |
|---|---|
| Publication date | Nov. 15 2017 |
| Edition | 2nd |
| Language | English |
| Print length | 272 pages |
| ISBN-10 | 0760354499 |
| ISBN-13 | 978-0760354490 |
| Weight listed | 1.05 kg |
|---|---|
| Dimensions | 18.92 x 2.35 x 23.24 cm |
What to know before buying
- The listing describes guidance on temperature, time, cleanliness and safety. Treat these as topics in a book, not a substitute for current authoritative food-safety or animal-handling guidance.
Who is it for?
A good fit for
- Home meat processors looking for one reference spanning livestock and wild game.
- Readers interested in learning cuts, smoking, curing, sausage making or jerky preparation.
- Hunters seeking a guide that includes field dressing and meat processing.
Less suited to
- Readers seeking a recipe-only cookbook or a hands-on course rather than a reference book.
- Buyers who need a non-English edition.
Customer reviews on Amazon
- 5 stars
67% 67% - 4 stars
17% 17% - 3 stars
10% 10% - 2 stars
3% 3% - 1 star
3% 3%
Customer feedback describes the book as informative and detailed, with cutting insight and recipes among its reported strengths. These comments align with the listing’s broad coverage of meat cuts and processing, though the feedback does not establish how deeply each topic is treated. The aggregate ratings are mostly five-star, with some lower ratings, so experiences are not uniform.
Positive themes
- Customer feedback highlights informative, detailed content and cutting insight.
- Recipes and value are also mentioned positively in the supplied feedback.
Frequently asked questions
What topics does the book cover?
The listing describes butchering and meat preservation, including smoking, salting, sausage making, jerky, cuts, sanitation, equipment and safe animal handling.
Does it include wild game guidance?
Yes. The listing specifically mentions field dressing wild game, alongside processing livestock.
How long is the book?
The listed print length is 272 pages.
What edition and language are listed?
It is listed as the 2nd edition in English.
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