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.
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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.
Read Less
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $6.81, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2010 by Voyageur Press.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $7.99, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2010 by Voyageur Press.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $15.95, new condition, Sold by Websew Inc rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2017 by Voyageur Press (MN).
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $15.95, like new condition, Sold by Columbia Books rated 4.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 2010 by Voyageur Press.
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $16.37, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2017 by Voyageur Press (MN).
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $17.24, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2017 by Voyageur Press (MN).
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New. Trade paperback (US). Glued binding. 272 p. Contains: Unspecified. Complete Meat. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of The Complete Book of Butchering, Smoking, Curing, and to cart. $19.99, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2017 by Voyageur Press (MN).
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Fine. Trade paperback (US). Glued binding. 272 p. Contains: Unspecified. Complete Meat. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
All Editions of The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition
I used this recently for my first slaughter and butcher of a 1-year-old lamb. It was a very good resource for me for the slaughter and breaking down of the carcass. This is my first time working with a larger animal, although I have plenty of experience with chickens, rabbits, fish, etc. The whole process went pretty smoothly and the book was very helpful.
Its limitations were made clear during the butchering process, however. My lack of experience with larger animals meant that I was at a loss when encountering some terms (aitch bone, etc.) and while there were some good photos there were not enough to clarify the terminology. There were also very few photos for smaller cuts like how to cut chops.
I understand that this is a broad book and covers a full range of animals, but I will look for a clearer depiction of specific cuts either online or in another source before trying this again. In the end, I stopped with some very nice, large roasts and lots of stew meat. Not a loss at all, but limited.
I would have done a lot worse without this book and I would recommend it, but I would also recommend supplementing it with a more animal-specific book for the butchering.
