Best meat & game books according to redditors

We found 600 Reddit comments discussing the best meat & game books. We ranked the 151 resulting products by number of redditors who mentioned them. Here are the top 20.

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Game cooking books
Meat cooking books

Top Reddit comments about Meat & Game:

u/dave9199 · 54 pointsr/preppers

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation


Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling


Southeast Foraging


Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar


Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


Ray Mears Essential Bushcraft


Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

u/OmegaDriver · 31 pointsr/smoking

$90 is a hard sell when he's got so much [free content on youtube](
) and an authoritative $20 book.

u/Athomeacct · 23 pointsr/DiWHY

So, grilling food imparts heat from a constant fuel source to a food product via 3 important methods: convection, conduction, and radiation. Grilling is unique in that it uses 3 methods, whereas other cooking methods typically use 1 or 2.

  1. The food is placed on the grill and the lid is put on. This is convection: the literal transfer of heat from the charcoal to the food, due to air molecules being heated around the food. An oven uses this process as well.

  2. The food touches a hot metal grill grate. This is conduction: the literal transfer of heat from a hot surface to the food. Your stove and a hot frying pan will use this method.

  3. The heat literally strikes the food constantly due to the excessive release of energy generated by charcoal. This is radiation: the emitted transfer of energy molecules from coal to food due to close proximity. Your microwave uses this to heat food at higher (but safer) radiation levels, but feeling the heat from a bonfire on a cold day would also be an example of this method.

    (Sources: Web 1,2,3, also Book)

    The above picture is spinning the meat fast enough that you can see flames rising from the charcoals. That's... not a good thing. The meat isn't sitting above the heat long enough to receive any radiation before being moved and is moving so fast that it is generating wind. Ever run past a bonfire? Did it make you feel a lasting warmth when you did? No. The air around the fire is being lowered in temperature by this contraption, making food take longer to cook. Like a lot longer. So that's radiation gone.

    Moving that fast and generating enough heat to make the grill frame hot enough for conduction would require it sitting there a long, long time. But the gyroscope effect of the grill grate causes all the heat to be concentrated towards the center while all the other meat is rotated around. So any meat in the middle will be cooked much more thoroughly than the rest. So conduction is possible in the middle, but the fringe won't get as much heat, and some parts of the edge could be more cooked than others, depending on (I'm assuming) the random movements of the gyroscope.

    That leaves convection. Now, convection is possible for any appropriate length of time and heat... on a flat surface. This gizmo is spinning the shit out of that meat and the food isn't always a close distance to the heat source. When you set up a grill in your backyard, you set the food on a flat surface and it gets some quality time really close to the heat- literally, like inches. Good grillmasters have more than one heat source in their grills by pushing the charcoals to one side and switching their food between the two heat zones whenever they need to change the temperature. It's called the two-zone method and it'll change the game in your backyard grilling. Anyway that's a massive temperature change and we're talking inches here, and this device puts the food a solid foot or two away from the heat at random times.

    Chicken needs an internal temperature of 165 degrees Fahrenheit to be considered safe for consumption. On a standard grill this is easily and efficiently achieved without sacrificing any specific desires by the grillmaster to have it cook slower or faster, or to have it be more or less tender due to the time taken to cook it.

    This device would fail to be more efficient, would fail to use the advantages that a charcoal grill offers in the first place, and would fail to offer a consistent, manageable temperature for all parts of the food placed in it.

    tl;dr, The chicken is probably raw on the inside.
u/bucketman · 21 pointsr/Hunting

If you want a great book resource, I would highly recommend Steven Rinella's Complete Guide to Hunting series. It covers a wide range of topics from gear selection, hunting methods, and some recipe ideas. His show and podcasts are also good.

Amazon Link

u/downtownsexyhound · 19 pointsr/youseeingthisshit

Go buy this book. Don't steal it, pay money for it. It's one of the few things you'll buy that's worth every damn penny. Read it cover to cover. Go practice. This is the BBQ bible.

This is Texas and good BBQ has gotten me Money, Liquor, and Women. This is a religion.

u/kaett · 15 pointsr/slowcooking

my parents cooked venison on a regular basis. since they'd both go hunting every year, it was our version of beef. the instructions to the butcher were to turn the tenderloins into steaks, then make everything else a roast. if they couldn't make it into a roast, make it into stew meat. if they couldn't make it into stew meat, make it into ground.

best advice i can give is to get your hands on the l. l. bean game and fish cookbook. they've got recipes for just about anything you can legally hunt, most of which can also be translated for venison, beef, or chicken. i don't think my parents ever put venison in the slowcooker, mostly because it's an incredibly tender but lean meat... but that may have just been the animals in our area.

so honestly, i wouldn't use venison in a crock pot unless you're going to add another fat source, or you're already working with stew meat that needs the longer braise.

u/IlliniFire · 15 pointsr/Hunting

Try this book. I felt like it was a great starting off point for me. Kept me from having to ask a ton of silly questions of friends and family who are experienced.

u/KnockingonKevinsdoor · 15 pointsr/Hunting

Read Steven Rinellas Complete-Guide-Hunting-Butchering-Cooking Cooking Big game. I never had a mentor to teach me how to hunt I picked up this book a year ago read it twice basically. It's jam packed with info I don't think there's another book like it. He ll walk you through the whole process from what gear you need and don't need, there's a chapter every type of big game animal in North America And how to hunt it. It pretty much covers all the questions you had in your post. Could not recommend this enough.

u/chemicalBurnScrodum · 14 pointsr/Hunting

Buy this, and read it-
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

Then buy this, and read it-
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl

u/GroverMcGillicutty · 14 pointsr/Austin

Aaron Franklin's book has excellent instructions and descriptions of the entire process. Helped me produce some really good ones recently as a smoking noob. Keep at it and you'll get better and better!

u/samandbob · 13 pointsr/Hunting

Read the guide to hunting, butchering and cooking. Vol 1 is big game, vol 2 is small game. Check out the show Meat Eater on netflix. Also watch a guy on youtube named Randy Newburg.

That will cover a lot of the basics.

u/Halcyon3k · 11 pointsr/Hunting

I think it depends on what kind of person you are. If you think you'll be happier doing it yourself, knowing how it was done and learning while you go then you should take the leap and give it a shot. It's really not that hard to mess up and the learning experience will be invaluable. I'm by no means a professional but I always do it myself and like it that way. I know exactly how it was taken care of, I've done it how I want to and I've been in control of the whole process. It can be daunting, no doubt but the best way to learn, like most things, is to jump in. And in the end, if you found that it's just not for you then, then at least you know what it involves and can move forward with that knowledge next time.

If your worried you don't know enough or don't know anyone to help you through it then there are now lots of places to pick up good information. If you have netflix, throw on Meateater, season 6, episode 6. Steve Renilla is a great example of how to do things right and I wish he was around when I started hunting. You could also pick up Renilla's book (link below) which is great for many reasons besides being well worth the cheap price.

One note, I know Renilla doesn't like vacuum sealers for big game but I found it works fine if you don't bang them around. His method is most likely more durable (and probably cheaper) but if you want to vacuum it, that will work too.

u/HeavyDluxe · 10 pointsr/Hunting

Find an experienced shooter to take you to the range... Practice some marksmanship fundamentals with them on a small round (.22lr would be ideal) and then transfer that to the .308. Stepping up through a couple intermediate calibers while practicing (like .223 which lots of shooters will have for plinking or .243) would help.

The .308, as others have said, is NOT a 'small' gun. But, I think you're absolutely right that it is a "One Gun to Do Them All" chambering. You can take any huntable game with a proper .308 load.

Putting aside the gun whargarbl for a minute, here's some stuff on your more foundational question:

  1. You should find and enroll in a hunter safety class first. Period. Hands down. You _need_ the training, really, and it's a great way to meet new hunters to go into the woods with or more experienced hunters who will be willing to be mentoring resources for you.
  2. I'd point you to Steve Rinella's _Complete Guides_ if you're looking for a generalist resource to get started. There's two books focused on different classes of game (small/large), and a lot of helpful information for the hunter entering the sport. I am/was that guy. I quickly found myself wanting to move on to other, more in-depth resources on the specific things I was interested in, but these are no-brainers for 'first books'.
  3. Rinella's podcasts and Netflix show (MeatEater) is excellent, too.
  4. Get out in the field NOW. Start going to the woods or marshes (I'm a waterfowler) or fields and just walk. Get your body in shape for walking/hiking long distances. Start walking around and REALLY looking at what's around you. Begin training your eye to just 'see stuff'. You might not know what you're seeing, but snap a pic of it and google stuff when you're back home. Learning to navigate and observe in the field is the most important thing a hunter can do, based on my own experience. So, get out there now. If you can find someone more seasoned to go with you, all the better.


    Hope that helps. I'm 4 years into learning myself. Happy to chat more!
u/the_nil · 10 pointsr/smoking

I think you should include [Franklin Barbecue] ( in your reading. You can also watch some of the youtube videos he posted on building your own smoker but the book goes into the level of detail I think you are looking for.

u/BaconGivesMeALardon · 8 pointsr/Charcuterie

My first pick always is the Marinski Books....

Charcutier. Salumiere. Wurstmeister - Francois Paul-Armand Vecchio

The Marinski Books :

In the Charcuterie from The Fatted Calf:

Pig Perfect - Peter Kaminski:

Charcuterie and French Pork Cookery - Jane Grigson :

The Art of Charcuterie - John Kowalski:

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates - John Kinsella & David T. Harvey:

Great Sausage Recipes and Meat Curing - Rytek Kutas :

Bruce Aidells's Complete Sausage Book:
Patés & Terrines:

Hank Shaws Page:

u/blsimpson · 8 pointsr/Hunting

I have both volumes of this, and it is super detailed. Volume 1 is large game, and Volume 2 is small game. It goes into detail about a lot of the basics.

u/Jcooper93 · 8 pointsr/Californiahunting

That is a broad question so my answer will be somewhat broad. Learning to hunt well is a long process but extremely rewarding. Most new hunters I've talked to and tried to help, end up stopping because it is difficult. You often come home empty handed especially in the beginning. You are very lucky to have an uncle to help. So here's my advice:

  1. Get this book and read it: The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

    This as well as his following volumes are excellent starting points. Remember that you not only need to know how to find and shoot an animal, you need to know basic butchering to gut, remove meat, and pack it out which can be as challenging as anything else you do while hunting.

  2. If you haven't already, find hunting shows to watch. I think Meateater is one of the best, you will find it on Netflix as well. I think his advice and philosophy on hunting is solid. But there are also a ton of other high quality shows. Solo hunter is great and he's on YouTube. So is Jim Shocky, amount others.

  3. Get good equipment. A gun is just a start. I elk hunt Idaho every year and have experienced all kinds of weather and high mountain backcountry. You'll want high quality boots, layers for hot or cold wet weather, a good backpack that you could haul 100lbs of meat on at 3 am in the rain. I learned this the hard way last year hauling out 100lbs of meat with a mediocre pack in the middle of the night and it was a horrible experience. A good hunting knife, headlamp, etc are all important as well. Steve has a great review of what to have in his book.

  4. Get in shape. Especially with elk hunting, you will typically cover a lot of area and hike a lot of elevation at higher altitudes than you are used to in California. If you are a drag on everyone and unprepared you might not get invited again. I was at 9000 ft last year going for Mule deer in Idaho and the altitude was tough, but I was in shape so I was able to keep up. Be ready for that, take it seriously.

  5. Learn everything you can about the animals you hunt.

  6. Be persistent. A hear people complain all the time about how there aren't a lot of great hunting areas in California. This is complete bull. There is a ton of public land and spots, but people take years finding them. Don't expect people to text you their best spot on a Google map. You're going to have to find them yourself or with friends, but I promise they are there. For all animals, deer, pig, turkey, duck,geese etc. if you want it easy don't waste your time, find another hobby.

  7. Get to know other hunters. Other hunters are generally helpful and especially locals in an area can be helpful (not always). This is a way to get access to private land as well. Sometimes a hunter might want someone to come a long with them to private land for the help. The private hunting spots I have took years of me just getting to know people.

  8. This should go unsaid but, know and follow the state laws. I think hunters have increasingly become conservationists and understand the importance of wildlife management. Know the regulations and follow them, it's good for the sport and will help ensure future generations will be able to hunt. We need the general public to be on our side.

    That's the best advice I can give for a beginner. As you gain experience there is so much more to learn.
u/bkelley · 8 pointsr/Hunting

I would highly recommended Steven Rinella's Hunting, Butchering and Cooking Wild Game to anyone interested in hunting, regardless of experience level.

u/cognitro · 8 pointsr/Ashens

Just did a quick search for "Fifty shades of..." on Amazon and found these:

u/Craigenstein · 8 pointsr/Butchery

A few things that should be addressed, I hope this doesn't come off too negatively.

u/Mech-lexic · 7 pointsr/Hunting

Anything by Steve Rinella - he has The Complete Guide to Hunting, Butchering, and Cooking Wildgame books which is full of stories, tips, and how to's and contributions from a thousand different hunters - I found them at my local library. I also really enjoyed "Meat Eater - Adventures from the Life of an American Hunter," it's a lot of non-fiction short stories of his life in hunting. He also has "Scavengers Guide to Haute Cuisine" and his buffalo book.

u/jeexbit · 6 pointsr/Cooking

Check this book out if you haven't already: All About Braising: The Art of Uncomplicated Cooking

u/WindirValfar · 6 pointsr/Hunting

You can do this yourself if you know know how to use a knife. First read parts of this book: The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game. A great reference for how to clean big game.

Second, Steven Rinella's MeatEater episode Seaon 10, episode 6 is a great video to learn. Granted you have to pay $2.99 but a great reference in my opinion (link:

u/Amida0616 · 6 pointsr/Californiahunting

I cant tell you where to hunt because I have not learned that myself.


The Meateater guides to "hunting, butchering and cooking wild game" are great for learning how to chop one up.


Meateater also has videos on how to butcher a deer in the field, a pig is basically the exact same process.


Once you have it gutted and skinned, this book is nice for breaking down pig.

u/UncleGrga · 6 pointsr/canadaguns

try the forums (island subforum) , lots of willing guys on there.

also buy this book and read the blacktail section

u/happyastronaut · 6 pointsr/grilling

This is one of my favorite cookbooks for meat smoking. It's a bit light on outright recipes, but focuses heavily on the process and science of smoking. It's a great tool!

u/PenPenGuin · 6 pointsr/Cooking

I actually think America's Test Kitchen's Family Cookbook might be a good option for you here. While the book is pretty big, it covers different courses, not just mains. So you wouldn't feel the need to make every single dish, as you may not always feel like a soup course or whatnot. An added benefit is that the ATK books are generally well researched and their results are pretty consistent. It's also pocketed with useful information about ingredients and cooking techniques in general.

While not as "adventurous" in difficulty as buying a tome from Ottolenghi, it also covers a wide spectrum of ethnicity, so you don't get tired of serving one thing all the time.

If I had a 'dream book' to follow along with, it'd probably be Franklin's :P

u/usurp_synapse · 5 pointsr/vegan

My girlfriends mom bought a book called, "Vegan Cooking For Carnivores". It seriously has some of the most amazing recipes for Vegan Chicken Pot Pie, Southern Fried Chicken, and Mac and Cheese. I don't have the book with me so I can't copy the recipes right now, but trust me if you buy it you won't regret it.

u/ruffryder_99 · 5 pointsr/Cooking

I actually really enjoyed Aaron Franklin's book. Easy to read and very informative.

Franklin Barbecue: A Meat-Smoking Manifesto

u/BillWeld · 5 pointsr/smoking

This. Electric is convenient but makes inferior BBQ. Just work down this list and stop when you've spent enough money.

u/FubarFreak · 5 pointsr/videos

I strongly recommend this book really good information about the basics and science of grilling/smoking. It has drastically improved my grilling abilities.

u/Wolvaroo · 5 pointsr/canadaguns

Ammo, magazines, a resetting target, exploding targets, or a rimfire scope if he doesn't have one can all be found in that price range.

I also have Steve Rinella's book on small game and can recommend it.

u/DeusMortus · 5 pointsr/Cooking

Get Fergus Henderson's Nose to Tail Eating, it's a cookbook that will blow your flippin' mind (a personal favorite is marrow and parsley salad), another good cookbooks about offal is Odd Bits by Jennifer McLagan.

Once you start eating offal, you'll never go back, a quickly fried up liver or kidney is a precious treat and while a lot of offal is increasingly hard to get, once you have a good supplier, you'll never go back.

u/drwormtmbg · 5 pointsr/meat

Also The River Cottage Meat Book although it is extra British, I consider it to be an essential read. Also, Pork & Sons is my favorite meat subject.

u/Pigroasts · 5 pointsr/Charcuterie

I'd also recommend [this book] (, plus any of [these casings] ( (they'll last forever too, if you pack them in salt.

u/ExileOnMyStreet · 4 pointsr/PressureCooking

That looks awesome, but I hope you didn't throw away all that bone marrow.. Just because this is one of the best dishes I've ever had. [(Here.)](

Easy to do at home, too. Btw, I can't recommend Ferguson's book highly enough.

u/Raijer · 4 pointsr/BBQ

Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.

For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.

u/BettyMcBitterpants · 4 pointsr/mylittleandysonic1

I haven't been cooking much lately, but...

Get [this book.]( "'Uncomplicated' is a lie.") Make all the foods. Pepperonata is one of my favourites, along with the cabbage recipes, then the chicken with prunes & olives, pork with milk, and pretty much all the beef recipes are the ones I made regularly. Having a braising pot is an absolute requirement, though [preferably a cast iron enamel one].

This is one I used to really like--before I learned how to actually cook. It was easy & good, but sometimes the difficulty came in when trying to find the correct type of seasoning packet at the store.

Huevos rancheros: make sure you have lard to fry the tortillas in.. and you might as well use that for the eggs, too. If you've never made it, it's basically a breakfast tostada with a corn tortilla piled with [refried or black] beans, salsa/pico de gallo, a fried egg, and cheese or sour cream on top. It's barely more complicated to make than eggs on toast, as long as you have some leftover beans, but much more rewarding. It's not too hard to make homemade refried beans, either, especially if you use canned beans--make a big mess of 'em & then use the leftovers for all kinds of snacks for days.

Carnitas: the secret ingredient the recipes don't tell you about is using some Coke in the cooking liquid.

Diana Kennedy has some good books if you want more Mexican foods.

.... There are lots of things I like to make. I dunno. Hummus & falafel. [Beef with broccoli.]( "This is my go-to Chinese recipe site.") Butter chicken [just buy the seasoning packet at the Indian market]. Saag. The hard thing about making different ethnicities is how many different seasonings you have to keep in the pantry, and then there are the essential varieties of rice. Usually jasmine & basmati are enough, though; jasmine for all East Asian foods, basmati for Middle Eastern & South Asian. Mexican can be pretty much any kind; I usually go with jasmine, I think. Sushi, tho, that requires another variety entirely. Picking one ethnicity at a time to master makes pantry building easier.. more gradual.

Oh, yeah, also Epicurious is a great site for recipes with lots of search parameters. Recipes are generally from Bon Apetit or Gourmet magazines--the recipes published in Bon Apetit are simpler & more reasonable than the ones in Gourmet. I would like to go to America's Test Kitchen, but that, like, costs money or something, so screw them.

u/redwings91 · 4 pointsr/homestead

The LL Bean cookbook for game is awesome can use any meat to substitute if they don't eat game.

u/drink_all_the_beers · 4 pointsr/BBQ

Consider Meathead's (from book.

I got it for Christmas and it does a good job of explaining things in a simple, straightforward and organized manner.

u/carmaugh · 4 pointsr/cookingforbeginners
u/Estimator86 · 4 pointsr/bowhunting - Randy Newberg, Youtube. So many informative videos FOR FREE - Hunttalk forum, way better than reddit for questions like this

Edit: Adding Steve Rinella's book because it has everything someone could need and is definitely worth $20

u/InnermostHat · 4 pointsr/CanadaHunting

Personally I would recommend this book. It covers more than just blacktail but talks mostly about america. I don't know of any Canada specific books.

u/TreeRat870 · 4 pointsr/bowhunting

Start with this book before you drop any money.

That book and its author are full of solid information. Aside from that you will need a range finder and binoculars but take your time and pick out quality stuff you will be happy with.

Any time in the woods hunting, be it small game, hog, or anything will help you. Where do you live?

u/supervinci · 4 pointsr/BBQ

Deer hunter, butcher, bbq'r here too.

I'd follow Hank Shaw's advice (Buck Buck Moose cookbook) for a roast - here is in short:

Rub the the roast with salt 30 minutes or so before you're going to cook it. I put these on a wood smoker and cook til the internal temp is 120, incidentally, keeping the temp in the 300-325 degree range.

Back to prep: use a sharp knife to put a bunch of little slits in the roast and insert a sliver of garlic. Wipe the entire roast well with oil.

If you're using an oven, do it at 325 degrees and, as with wood, cook til the internal is about 120. If you want a crust on it, pull it early from the oven, add some wine to the pan, increase the heat to 450, and cook til it's brown.

Regardless of how you cook it, if you let the internal go beyond 130-140 degrees the meat will be gray and tough. Venison should be eaten rare or medium rare.

And marinade? you can go for it although down here in Texas we rarely use more than salt and pepper so that you can really taste the meat.

And if you roast it in a pan, make sure to make a tasty pan sauce.

Sorry for the horrible recipe writing!! Get Hank's book - I've made several recipes from it and it's great.

u/_fix_ · 4 pointsr/AskCulinary

I really like Whole Beast Butchery by Ryan Farr for this. It’s got tools and cuts laid out visually.

Aside from that I suppose you could look up cuts on google images, but those are going to give you, at best, your primals. Those are important but not the be all end all of butchery.

u/chrischurch · 4 pointsr/Charcuterie

I use boar and deer liver for pate, boudin (cajun), and as a general filler in sausage or blended and mixed in to make stews a little richer.

Check out the book "Odd Bits" ( for some great recipes.

u/daaa_interwebz · 4 pointsr/smoking

I like Aaron Franklin's book. What's your budget?

u/vandelay82 · 4 pointsr/AskCulinary

If you are interested in another book that really gets into the science and art of BBQ, I highly recommend Aaron Franklins book. I cooked a brisket after reading his book and right off the bat it was the best brisket I ever made by a mile and some of the best I've had period.

u/jococeo · 3 pointsr/Hunting

Well the first and best place to learn is here:

In NC to hunt on private land you need written permission and have it on your person when doing so. There are public lands to hunt, but be careful (hunter orange) and it is best in middle of the week.

Steven Rinella wrote a couple good books I would recommend.

The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

There is also a small game version.

u/agoodyearforbrownies · 3 pointsr/gunpolitics

I would overwhelmingly recommend a book named _Shoot: Your Guide to Shooting and Competition by Julie Golob. It goes over a lot of basics about pistols vs rifles vs shotguns and gives a good overview of different shooting sports and techniques. It’s available on Kindle, but the real book itself is great quality.

If you’re at all interested in hunting,
The Complete Guide to Hunting, Butchering, and Cooking Wild Game_, vols., 1 & 2 by Steven Rinella are a great place to start.

This world of guns is a deep rabbit hole filled with fun activity, technical detail, skill building, nerdiness, history, collectibles, legalities, philosophy and inevitably, politics. You can deep dive into any one of these areas and there are nearly endless resources for all of them. Literally too many to recommend a good single one. But reading everything you can is a must, IMHO. If something is particularly motivating you, more recommendations would be happily given.

u/misskinky · 3 pointsr/vegan

Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat

u/TotesMcGotes13 · 3 pointsr/BBQ

I haven't read it, but I've heard Meathead's book is a great resource:

EDIT: I will say that if brisket is your number 1 priority, you probably won't get better than Franklin for guidance. I love brisket, but I also love pork so I like to venture out a little on that front.

u/flyingnomad · 3 pointsr/AskCulinary

I would probably be tempted to dry brine 24 hours in advance and prep a custom rub with no salt to balance out. Have been pondering doing a low and slow BBQ goat recently on my Kamado using some of the principles in the Meathead book - albeit he doesn't cover goat specifically, but does cover stronger meats like lamb.

There is an amazing restaurant in London called the Smoking Goat which does a Thai Smoked bbq goat, definitely the best goat dish I have ever had.

u/kingofthesofas · 3 pointsr/smoking
  1. It depends but that should be close. A rough estimate is 1 hour per uncooked lb.

  2. Yes. For an example it was about as cold as it ever gets in Central Texas last week (14 degrees). I smoked a brisket over night and I had a heck of a time keeping the smoker hot enough even with as big a fire as I could manage. I ended up having to finish it in the oven (it still turned out great though If it is cold outside you need a bigger fire and some smokers are not up to the task.

  3. Franklin's BBQ in Austin is considered the master of Brisket in a land in which you can throw a rock and get good BBQ anywhere it lands. He has a ton of good youtube videos and even a book if you want to learn more.


u/BayouByrnes · 3 pointsr/grilling

I've been on the BBQ train for some time now. As a New Orleans native living in Michigan, it's hard to find good smoked meats up here, so you end up having to do it for yourself. And every time we throw a shindig, that's really all that gets requested.

My suggestions are as follows:

Franklin Barbecue
I love this book. It's not a recipe book, although it has a few basic ones in the back. He tells the story of how he came to BBQ, and then breaks down each individual aspect of BBQ process. You'll learn a lot.

Herbs and Spices
This book is really more fun than anything else. It's essentially wikipedia for herbs and spices, but there's so much in it that you can always come back and find something new.

The best advice I can give you is to never stop trying something new. When I first got in to BBQ/Grilling, I went to Amazon and bought a mess-load of books for $1-2 a piece about the basics, recipes, processes, and ideologies. Bobby Flay was my first read. I've strayed away from him now that I have my own style. And that's a phrase you'll here a lot among people. "Style". I wouldn't worry too much about it. Just light a fire and put some meat on it. Worst case scenario. You've got cooked meat.

Try smoking a Turkey with a Cajun rub (that you make, don't use prepackaged Cajun rubs) over hickory or apple wood. Patience and eventually it'll all be second nature too you.

Welcome to the game.

u/pporkpiehat · 3 pointsr/cookbooks

Jane Grigson's English Food (1979) is probably as close as you'll get to an English Mastering the Art. It's as much a history and anthrolpological study of English food as it is a collection of recipes, but its recipes are extensive and excellent.

Elizabeth Luard's The Old World Kitchen (1987), which ranges across the European continent, nonetheless contains a fine, idiosyncratic collection of English recipes in its midst (and is probably the best single-volume reference of old world peasant cooking traditions).

The incomparable Elizabeth David's English Bread and Yeast Cookery (1977) covers every inch of the English bread-making tradition, from milling wheat to presenting at the table. David's attentions were usually focused in a more southerly direction -- the foods of France, Italy -- but she treats the baking traditions of her home nation with as much detail and respect as she does those of more foreign locales

If you want a more contemporary, chef-y book, check out Fergus Henderson's more recent The Whole Beast (2004), which is delicious, detailed, and delectable.

And finally, if you want something a lot more chef-y, Heston Blumenthal's The Fat Duck Cookbook (2009) will show you contemporary English gastronomy at its most ambitious (but also, maybe, its most pretentious). It sure is pretty to look at, tho.

u/[deleted] · 3 pointsr/Paleo

I don't know any animal, or any hunter-gatherer society, that ate only the skeletal muscle and then left the rest. If you like offal, I recommend books like these:

The Whole Beast: Nose to Tail Eating;

Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook; and

Odd Bits: How to Cook the Rest of the Animal.

u/Iwatcher · 3 pointsr/food

First time posting. I didn't even know their was a /r/BBQers. Have to check it out. This is what I am smoking right now for a friends party this afternoon. (brisket flats) (boneless pork shoulders). Can't wait for your brisket post. The pork went on at 10:30 last night and the briskets went on at 7:30 this morning. Do you foil your brisket at the 165 mark? I never have but I think I will give it a try today based on Chris Lilly's book ( that I got for fathers day.

u/Guvmint_Cheese · 3 pointsr/Cooking
u/chikin · 3 pointsr/smoking

I got a WSM a couple of years ago. I also got the Meathead book at the same time. Using the recipes in there my friends and family always want me to cook for parties. Get a wireless thermometer and it's great.

u/packermatt7 · 3 pointsr/pelletgrills

I like Meathead’s bbq cookbook (and his website for that matter). You don’t need a pellet-specific book.

Meathead: The Science of Great Barbecue and Grilling

Amazing Ribs

u/LaGrrrande · 3 pointsr/AskCulinary

That's the truth, it's much less offensive on a full browser. If you're really starting from almost no knowledge on grilling and smoking Meathead's book is mostly the same information, but it's organized in a much more logical manner, rather than having to sort of bounce around between different articles in no particular order.

u/opiate46 · 3 pointsr/biggreenegg

Meathead rarely disappoints. He's got a good book I've enjoyed looking at. Also his [website] ( has plenty of good stuff as well.

u/fakewiig · 3 pointsr/biggreenegg

Stopped by to say the same thing.
He has a book...
Meathead: The Science of Great Barbecue and Grilling

u/dwm4375 · 3 pointsr/Hunting

Couple other things: Start by taking a hunter safety course, preferably with range/field time included. Buy decent binoculars and look for game with your glass, not your boots. Speaking of boots, buy a good pair and make sure they're broken in before you go out too far. Squirrel or doves are a good place to start. In California, you could probably start with deer hunting on a National Forest. Wyoming doe antelope or javelina in Arizona would be a good first out-of-state big game hunt. The tags are cheap, easy to draw, and the animals are found on public land. A good resource/introduction to hunting:

u/regulator795 · 3 pointsr/bowhunting

I started with this book and then I got the sequel

u/wellzor · 3 pointsr/Hunting

The top comment mentions and they wrote a couple books about this. Each book is over 300 pages with discussion, pictures, and info about everything you might want to know.

The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl

u/benjig7 · 3 pointsr/Hunting

This book is honestly the best way to learn how to hunt, -and it's broken down by each species. I have hunted since I was a little kid and still learned a lot from it. Cannot reccomend it highly enough.

u/FoxFixa · 3 pointsr/KingstonOntario

You may want to check out Steve Rinella's book "The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl". It's really well-written and dense with helpful information. It's no substitute for time in the field, but at least it will help you ask the right questions.

u/tikka_me_elmo · 3 pointsr/Hunting

Steve Rinella's Complete Guide to Hunting Butchering and Cooking Wild Game. Volume 1 is big game, volume 2 is small game. I have only read Vol 1, but it's great.

u/RalphieV · 3 pointsr/cohunting

I'm self taught as well, this year would be my 5th but I'm sidelined and waiting for surgery. Steve Rinella's books were the best I came across.

u/FMRYP · 3 pointsr/Hunting

That was a great read! I ordered this one right after I finished reading it because I wanted it to keep going haha.

u/kato_koch · 3 pointsr/guns

Above all, keep it simple and focus more on finding deer than lugging around gear. Time to hit the range with your rifle and practice, and not just with the rifle sitting on the bench too. Reduced recoil rounds are great so you can get in more trigger time without developing a flinch, though be aware you'll need to re-sight the scope when/if you switch to full power loads. .22 rifles are excellent for practice too.

I have a couple Hunter Quick-fire slings and really like them, they adjust quickly and look/feel good.

I got [one of these gas mask bags] ( for $5 at a Mill's Fleet Farm and it is the perfect size to hold my gear for the day (knife, water, food, calls, gloves/hat, rope, etc). Goes over the shoulder and sits nicely on your side. I prefer hunting on the ground over sitting in stands and carry a camo foam canoe pad with me that I clip to the bag strap with a carabiner so it hangs out behind me while I'm fudding around.

Visit and read /r/hunting for advice on finding deer. Also [get this book] (, it is an excellent read for beginners and experienced hunters.

u/queese00 · 3 pointsr/Hunting

Second this and when I went out first time last year his book had all the info I needed to, 1 stay safe and 2 tactics in hunting and 3 how to field dress it.

The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

u/mossington1911 · 3 pointsr/Hunting

I looked back through a couple posts because I remember seeing a hunting book recommended. I found it thanks to u/KnockingonKevinsdoor

u/uninsane · 3 pointsr/Hunting
u/MigAtom · 3 pointsr/food

This was a lot of fun to make and was perfect for feeding a small group. I took the recipe from Ryan Farr's Whole Beast Butchery book, available here.

u/JGardner35 · 3 pointsr/Butchery

Whole Beast Butchery is a pretty good resource, it doesn't have a lot of in depth diagrams but it shows you how to break down Beef, Pork, and Lamb and has lots of interesting recipes that are non-traditional. Each step has high resolution pictures and also gives easy to follow instructions as to what is going on in each frame. The only things it doesn't cover are poultry and fish, and things like rabbit or small game. It was a really good resource for me as I was starting out! Hope this helps!

u/srnull · 3 pointsr/Cooking

I'm wondering if you might like MEAT: Everything You Need to Know more than the ATK book.

ATK is solid, but not bullet proof. I made a stir fry dish out of one of their books the other night, and I knew the sauce was going to be too watery. I made it as is anyway, as it called for more cornstarch than I thought appropriate as well. In the end, it was indeed too watery.

Comes down to how much exposition you like in your cookbooks I reckon. I find ATK to be pretty light in tangential details, but they're very recipe rich. Depends what you like. I'm not sure which way 'MEAT' leans.

u/geelo · 3 pointsr/Butchery

While it is not exactly what you are looking for - on the topic of books, make sure you get the "River Cottage Meat Book". It's not a traditional butchery text book, but has loads of great meat information.

u/arthritisankle · 2 pointsr/Charcuterie

The Rulman book is great. You should check out the Kutas book. It is pretty much the sausage bible. It is more technical and less grocery store/kitchen friendly, but very, very informative.

u/yacno · 2 pointsr/food

awesome book!
Check out The Whole Beast also.

u/The_Phaedron · 2 pointsr/AskCulinary

If you want something decadent, adventurous, and cheap, try some of the cuts less-commonly consumed in North America.

Corned beef tongue is fucking delicious, and a staple of Jewish deli with good reason. In most parts of the world, the tongue is one of the most valuable cuts because it is so rich in taste and texture. In North America, you could probably get a 3-5lb cut for $10 if you're friendly at the butcher's or farmer's market.

Pig's feet is fattier and more unctuous, and it features in all sorts of cuisine from soul food to Southeast Asian to traditional French cooking.Here are a few preparations.

A lot of these cuts are cheap either because they require planning ahead for a slow cook, or because a mild cultural taboo keeps most people from our continent from approaching these delicious cuts.

If you want to learn a lot more about getting the best value from your meat, here are some books I'd recommend. Consider the up-front cost an investment that pays dividends each time you don't spend more money on restaurants and pricey cuts.

The Whole Beast: Nose to Tail Eating, by Fergus Henderson ($12.04)

The River Cottage Meat Book, by Hugh Fearnley-Whittingstall ($26.40)

Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan ($23.10)

u/Beavt8r · 2 pointsr/BBQ
u/dupreesdiamond · 2 pointsr/CFBOffTopic

I just had a massive dry rub failure the other day....

I stole this from user "Kruger" on the Virtual Weber Bullet forums.

This makes just enough for 3 racks of spares. I don't mix salt into my rib rubs. I sprinkle Kosher salt generously on the rack first, then apply the rub over it.

1/4 c sugar
1/4 c ground Ancho chili powder
1/4 c paprika
1 Tbl ground cumin
1 Tbl onion powder
1 Tbl dried thyme
1 tsp dried marjoram
1 tsp cayenne
2 Tbl green peppercorns, crushed (Duprees Note, last time I made ribs I subbed in Szechuan Peppercorns and they really added a great flavor).
1 Tbl ground white pepper
1 tsp celery seed
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ginger

Usually I steal from forums and alter slightly (or greatly) but I have recently been trying to devise my own rubs, without to much success if I am honest, based Chris Lilly's Big Bob Gibson's BBQ Book while most attempts have been "meh" at best the other weekend was awful. Way to salty. Of course it was a sad little grocery store shoulder... I usually hit the local butcher for a nice fresh cut, it's a sight pricier but you can taste the difference.

u/RCProAm · 2 pointsr/recipes

All about Braising, and All about Roasting by Molly Stevens are my most used books. Changed my life.

u/KullWahad · 2 pointsr/nononono

I've never tried it and my dad always shudders when i ask him what it tastes like, but, according to the The L.L. Cookbook, bear is really good. I've also heard that the fat is good for cooking and making soap. Either way, it's something I'd like to try one day.

u/IBiteYou · 2 pointsr/ShitPoliticsSays

> Memphis barbecue is the best.


Them's fighting words!

I'm not originally Texan... but I took up the barbeque when I moved here, because it's so good.

Good guide. Also have Raichlen's Project Smoke book.

I should get that one.

u/ipxodi · 2 pointsr/smoking

One of the best "reference" sites is Meathead Goldwyn's He also just released a book -- more technique than recipes, although there are a bunch.

Another really great smoking book is Franklin Barbecue. This one is much more about the technique and has only a few recipes. But reading it helped my understanding of the process and really ramped up my game. (and I'd already been smoking for several years.)

And of course anything by Steven Raichlen -

Meathead's Book:

Franklin book:

Good luck -- smoking is a lot of fun and you never quite "get there" -- you are always learning something new...

u/Room234 · 2 pointsr/grilling

Meathead: The Science of Great Barbecue and Grilling

It's what to do, and then an explanation for why as if you're a mechanical engineer. Knowing the physics behind what to do helps me remember rules of thumb better.

u/High_Speed_Chase · 2 pointsr/smoking

You need 3 books.

Franklin Barbecue: A Meat-Smoking Manifesto

Meathead: The Science of Great Barbecue and Grilling

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp) by Steven Raichlen (2016-05-10)

You're welcome.

u/abe_the_babe_16 · 2 pointsr/smoking
u/woodbuck · 2 pointsr/Cooking
u/fizzbeotch · 2 pointsr/smoking

allthingsbbq and HowToBBQRight are great youtube channels to watch to get you started. I also recommend Meatheads Book.

u/ojzoh · 2 pointsr/Cooking

If he doesn't have it already, this is probably the best book on barbecue and grilling

u/Laithina · 2 pointsr/suggestmeabook

If you like to grill I would highly recommend checking out Meathead's book: Meathead: The Science of Great Barbecue and Grilling

The principles learned in this book can be applied damn-near everywhere except baking.

u/bitter_pink · 2 pointsr/TFABGrads

Make this, double the marinade if you’re a monster like me, and cry because it is so damn good.

We’ve discussed doing this in lieu of thanksgiving, no joke.

Also, check out Meathead’s book about grilling. It goes a lot into the reasoning and science about why one cooks things certain ways, and it’s totally helpful and interesting. We went from clueless to extremely capable.

u/LoveLampara · 2 pointsr/Hunting

I use a rifle, .22 caliber, but you could use a bow or shotgun as well. If you use a shotgun you would ideally use something smaller like 20 gauge rather than 12. With a shotgun you could take shots with the squirrel or rabbit moving, but with a .22 you can aim better and more accurately on a stationary one and get a head shot so that you don't ruin any meat. If you were to use a .22 you'd want to be out on some land not near a city or anything because you wouldn't want to shoot at one up in a tree and miss and the bullet come down on someone. It's not likely by any means, but still.

I have this book(The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl) by Steven Rinella that's all about small game hunting, including techniques on how to hunt things like rabbit, squirrel, quail, duck, etc. and it also tells you about what gear to use(including essentials like guns and ammo as well as non essential stuff like binoculars), and how to clean and cook the animal including recipes. Has a lot of useful information from an experienced hunter that explains things way better than I can lol. It's only $15 and I highly recommend it to help get you started!

u/Biggywallace · 2 pointsr/Californiahunting

pretty much said perfect.
Get a shotgun, and start with rabbit.

I would add shoot skeet and sporting clays to get proficient with the shotgun.
Watch Steve Rinella on Netflix and read this book

Sometimes its hard to figure out where you can hunt. ArcGIS online is probably the best for online maps you can play with the base layer. Road maps, topo maps, satalite. I like to locate places with the ArcGIS then look at them with google earth.

The open spaces in CA are a big mix of BLM, national forest, state and national park and military. This is a pretty decent site The Yellow is all BLM. MAke sure the Land Status is checked on the bottom right, on the top menu on the left click Activities and sort by Hunting. Once you find an area you think looks good then you can try to find a more detailed map and find were you can actually hunt.

u/oneeyebear · 2 pointsr/Hunting

I'm looking at the same thing. I'm tempted by the cheaper course but was hoping to hear that the $35 course would get more actual hunting information through to me.

I may just go that route and hope for the best since it's pay only when you pass and it is a once in a lifetime thing.

Edit: I'm in Texas as well.

Thought I'd mention that I picked up This book based on recommendations from this sub and it's good. I'm thinking I'll get what I was hoping for from the hunters education course but just through this book.

u/ekthc · 2 pointsr/Cooking
u/dashinglassie · 2 pointsr/Hunting

This book is worth it's weight in gold, in my opinion. There is a step-by-step section on butchering big game and all sorts of tips and teaching moments throughout. Watching youtube videos is good as well.

u/kaiuhl · 2 pointsr/Hunting

Steven Rinella wrote a book, Hunting, Butchering, and Cooking Wild Game, that is an incredible resource for learning about wind, hunting strategies, and some basic information about various game species. Highly recommend you read it now and start applying what you learn in scouting trips prior to September. I took a deer with a bow my first year and you can too.

u/Bielie83 · 2 pointsr/CanadaHunting

If suggest you focus on whitetail for the next few seasons until you get the hang of it.
Also buy this book:

Keep the sun at your back and the wind in your face as much as you can.
Walk very slow and take irregular steps. Think of how a moose would walk through the woods. Stop-go browse a bit, walk a step, stop walk.

The farther you are from a city or town the easier it is to get permission from farmers.

Be an ambassador for ethical hunting especially on social media.
Be mindful of what you post (some people may not understand/appreciate a grip and grin picture with a dead deer with its tongue hanging out and it's face full of blood)

There is a meat eater podcast and the Pace brothers have into the wilderness that's worth listening to (especially the one with Ivan Carter)

Good luck this season.

u/Iknoright · 2 pointsr/Hunting

I would start with a hunters education course. You can find local ones online, check the department of natural resource sites for either your home state or states neighboring DC.

I'm sure it's going to get mentioned more in this thread, but find what you want to hunt, and check out this book (or volume 2 if it covers the animals you want to hunt, or get both): The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

The books cover pretty much everything you need to know about hunting, and Google and YouTube are your friends from there.

Other than that, your issue is getting some hands on with firearms. For that I would suggest finding a range that offers gun rentals and has a range officer to help you get started. A more expensive option would be to take classes on gun handling and shooting.

Also, you may check out MeatEater on Netflix. The host is the man that wrote the book linked above. He doesn't cover a lot of the basics, but it paints how to hunt in broad strokes.

u/crappycstrike · 2 pointsr/Hunting

I’d highly recommend checking out for a variety of venison recipes. The author, Hank Shaw is my go-to for anything wild game. I own several of his books, including Buck Buck Moose which I highly recommend. It is all about everything antlered. Great info on butchering and breaking down a deer, and recipes for every part of a deer. Corned venison tongue sandwiches is one of my favorites.

u/brewster_239 · 2 pointsr/AskCulinary

Venison has such a long tradition in the U.S. that while it's beloved and widely hunted/eaten, it's surrounded by myth. Many of those myths have popped up in this post. Luckily, the top post from /u/TheMostlyOkayGatsby covered most of it, and accurately. There's a growing movement in today's connected world, with the increased focus on sustainable/organic/local foods, among chef/hunters and hunter/chefs to take a fresh look at wild game generally, and venison particularly.

First, dive in here: Honest Food Dot Net from Hank Shaw. Complete, science-based discussion of this exact topic. I can also highly recommend his book Buck, Buck Moose. It's not just recipes, but also food safety, handling, history, etc.

In the U.S., you can't legally buy wild game meat from your friend. They can give you some as a gift. This is due to the way our wildlife management works. At the turn of the last century, market/commercial hunters had almost wiped out North America's wild game species. Outlawing the practice has allowed them to recover to where they are today, where we can hold sustainable hunting seasons for personal use. There is some wild game farming (mostly elk) in the U.S. but it's the point source for all/most chronic wasting disease infections, which threaten wild game populations nationwide, so I don't recommend supporting the practice.

If you do get some meat from your friend, and I hope you do, ask some questions. What part of the country is it from? What kind of deer is it? (Whitetail, mule, elk?) What was its habitat like? (A farm-country corn-fed deer will taste different -- not necessarily better -- than a wilderness swamp-country deer.) What cuts are you getting? When/how was it processed? How was it frozen?

If you can't get this info, you'll have to wing it. If you unwrap and find clean, red/purple meat, cleanly cut and sweet smelling, you're in luck. Enjoy. If you unwrap it and find freezer burn, grey/dried edges/crust, crumbs of tallow, hair, and/or bone dust on the meat, that's a bad sign. Wash it well and hope for the best.

Assuming we're talking about North American whitetail/mule deer, and assuming proper handling and care before you get your hands on it, the following is true: There are no significant parasite or pathogen risks that you're not familiar with from handling beef, and wild venison can be safely eaten medium rare/rare/etc, just like beef. It does not need to be frozen first. Chronic Wasting Disease is a worth mentioning, but it's highly regional, and your state wildlife management agency will have advisories if it's a concern in your (hunting friend's) area.

Generally it's very lean meat, especially the "steak" and "chop" cuts. It's not marbled with interstitial fat in the same way that pork and beef are. Because of this it's extremely easy to overcook. You want very high heat to get a good crust/char on the outside while the inside stays nice and red. Maybe even a touch purple in the middle. Same if you're roasting a big chunk of loin. That's why sous vide is getting really popular with hunters -- it's easy to not overcook the meat. But it's doable in a skillet or on the grill with a little practice. I like to get mine finished on the outside (crust/char, kosher salt and butter/evoo coated) and pull from the heat with the center at about 110 degrees.

Regarding venison fat. There's a few types. On the outside of body, underneath the skin, is a thick layer of insulating fat called tallow. This is the stuff that folks hate. It's waxy and not-that-good-tasting and can coat your mouth in an unpleasant way. Hank Shaw writes that this is because its melting temperature is very high, higher than our mouth temp -- unlike beef and pork, which have fat that melts at our body temp, and therefore tastes great. Think chocolate bar: no good when cold, and taste amazing once it melts in your mouth. Same idea.

You can do two things about tallow. First, trim it off. As much as possible. Before freezing if at all possible. Second, if you're doing a braise or stew, skim the fat as much as possible as it cooks. Lastly, if you want to experience the true flavor without the gross mouthfeel, serve your steaks at super high temps and eat it while still crackling hot.

The other kind of fat is the "marbling" that you often see in beef and pork. This is not the same as tallow, and in fact generally does not taste bad. But you want to cook it low and slow. Think braise. This will be from the shanks and neck, especially, and these are my favorite venison cuts to cook right now. Steven Rinella's osso bucco is just astoundingly good with either shanks or neck.

If you only take one thing away from this post, remember this: Don't try to make it taste like beef. It's not beef. You wouldn't try to make pork taste like beef, right? You'll often see recipes that include wrapping in bacon, for example -- these are shortcuts for folks who don't care to learn why venison is different. Wild venison can be one of the best red meats you can eat, in all senses -- healthiest, lowest carbon footprint, most ethical, tastiest -- if you treat it like its own animal. Pun intended.

That said, any recipe that works for beef can work for venison. Just take into consideration the fat aspect. You'll need to add some (butter) or adjust cooking times and moisture accordingly. This can be tricky... hence using Hank Shaw's excellent cookbook linked above to help.

Good luck! Here's hoping you ask and your friend is a real friend and hands you 10 cleanly-frozen pounds of the best meat money can't buy.

u/OutspokenPerson · 2 pointsr/Cooking

This book will help this discussion:

Meat: Everything You Need to Know

u/Musical_life · 2 pointsr/Random_Acts_Of_Amazon



#3 different item now.

Bacon is Meat Candy and surprise me!

u/ativanity · 2 pointsr/Cooking

As someone with too many cookbooks for her own good, here are some of my favorites.

I am not a vegetarian, but Deborah Madison's Vegetarian Cooking for Everyone is the book that made me love vegetables. She doesn't approach vegetarian cooking in the way lots of people do, where you just substitute or omit meat from a dish, but creates recipes that center around and bring out the best from vegetables.

Gourmet Today is a huge book culled from the now-defunct Gourmet magazine. It's a good all-around resource with (as the title implies) a modern American bent to its recipes.

Steven Raichlen's How to Grill transformed me from a charcoal-shy indoors-only kind of cook into an aspiring grillmaster last summer. He lays the basics out in a very straightforward manner with lots of pictures and excellent recipes. It includes the basics of smoking as well.

I like reading cookbooks that blend recipes with a broader scope of information related to them, so I enjoy anything by Jennifer McLagan (I started with Odd Bits). She writes about ingredients that are less typical or even looked down upon, making the case that these are overlooked culinary treasures. Her chapter introductions include tidbits like history, cultural impact, and science behind the ingredients. The recipes are great but tend to be highly-involved.

For specific cuisines, a couple of my favorites are Bill Neal's Southern Cooking (the recipe for Shrimp & Grits is mind-blowingly good), The New Book of Middle Eastern Food, and Madame Wong's Long-Life Chinese Cookbook.

TL;DR: the first three are what I'd consider must-haves, the remainder are interesting and might broaden your culinary horizons.

u/causalcorrelation · 2 pointsr/keto

>healthy lean meats

Stop using that expression.

Also, it gives me the impression that you may not have read the FAQ. It's worth checking out. If you're on mobile and can't see the sidebar, I will link it for you.

I've scrolled through a few of the comments, and I'm getting the impression that eating (especially meat-eating) is an emotional experience for you. It may be helpful for you to face facts about what eating constitutes in terms of the destruction of another being.

There are plenty of great resources out there devoted to the respectful treatment of meat as a food and as a creature. Some of the best cookbooks out there have a great attitude of respect towards the magnificent things that get to become delicious meals for us.

I found and enjoyed this book in my local Barnes and Noble. I will preface the link to it by saying that I have no qualms whatsoever about eating meat, and don't even have a particular preference for the critter being treated humanely (pardon my coldness here, but I think it's silly to split hairs over whether or not your pig knew it was loved when you skinned it and ground it up into sausage before eating it).

The River Cottage Meat Book

u/okcukv · 2 pointsr/Cooking

The River Cottage Meat Book - also a great book for both technique and recipes.

u/TonyFED · 2 pointsr/Paleo

I agree heartily (and hungrily) with the resources suggested above. For an overall view of meat in general (both "odd" and regular bits) I would also recommend "The River Cottage Meat Book"

u/clehman673 · 2 pointsr/politics

Bernie isn't a vegan dipshit, he wrote the forward to

Fucking idiot

u/puripurihakase · 2 pointsr/HorrorHouse

His book was reprinted in 2015.

u/cflynn7007 · 2 pointsr/smoking

Check out the franklin barbecue book, there’s a whole chapter dedicated to modifying cheap smokers to be more efficient

Franklin Barbecue A Meat-Smoking Manifesto

u/eyejayvd · 2 pointsr/Hunting

I am in the same position as you, and I just finished reading this book. Its not everything you need to know, but I feel much more prepared after having read it.

u/rescue_paws · 2 pointsr/vegan

Vegan Cooking for Carnivores

Good recipes and a fun, informational read.

u/howverycleverofyou · 2 pointsr/PCOS

Sometimes I'm bad - being an Italian giving up cheese has proven to be difficult! But, I've been working on cutting out dairy completely for a few years now and here's my list:

Soy or coconut milk, depending on the use - I find plain soy milk is the easiest replacement for milk in savory recipes.

Veganaise to make my own ranch dressing or vegetable dips.

Avocado for sour cream (lots of burrito bowls in our house!).

Tofutti cream cheese - I actually prefer it to regular. Their sour cream isn't so great though, IMO.

Coconut milk ice cream - and I make my own dairy free ice creams sometimes, but it's been an experiment for the most part.

It's worth looking at some vegan recipes for some of your normal favorites - mac and cheese, enchiladas, lasagna, etc. If you're not much of a cook, some of the recipes can seem a little daunting, but once you're more used to the typical replacements, you can cherry-pick what "normal" ingredients you can leave in.

If your grocery store has a "natural" section, and I imagine most do these days, spend a little time wandering the aisles, especially the refrigerated section - try a few of their dairy free options, figure out what your options are in your area and what actually works for you.

A couple of my favorite cookbooks:

Vegan Cooking for Carnivores

The Cheesy Vegan

Good luck!

(Edited to add a couple points I forgot!)

u/palisbee · 2 pointsr/Vegetarianism

I'm not a fan of meat substitutes, but that's because I don't like meat... I know Ellen DeGeneres always talks about some brand that is supposed to be good... when I tired to look it up I found this:

u/Shannegans · 2 pointsr/AskAnAmerican

Aaron Franklin wrote a book [Franklin BBQ: A Meat Smoking Manifesto] (, that is phenomenal. I'm currently trying to "learn" how to smoke meat (10lb pork shoulder last weekend and a tri-tip earlier this week) and it's a great resource. You can really tell from the book how much he loves smoking meat, and good food in general.

u/kurlybitz · 2 pointsr/FoodPorn

Of which is “Franklin Barbeque”:
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

u/DrunkenAmazonShopper · 2 pointsr/smoking

I watched those and my wife got me this book which is awesome.

u/Presently_Absent · 2 pointsr/grilling

Franklin Barbecue: A Meat Smoking Manifesto

And if you don't want to read it, BBQ with Franklin is available for streaming on PBS's website - there's even an episode about building a competition cooker out of an old propane tank!

u/jaydee_says · 2 pointsr/recipes

I live in Austin and I've been going to Franklin since he was operating out of a food trailer and the wait was only 15 minutes. His fatty brisket is the best, followed by the pork ribs. I'm not a sausage kind of guy, personally. While the brisket is so good you don't need any sauce, his espresso mix is worth the taste.

I introduced Franklin as a starting point because he's become a national BBQ icon and his very transparent about his process. He has the webisodes about his process and his [](cookbook comes out in a few weeks). I also suggested him because he cooks Texas BBQ style, which in my opinion is better than other regional styles because it doesn't rely as heavily on sauces and complex flavors.

Is he the only person in the area slinging beef for a living? Of course not. Is he passionate and willing to teach others like it was taught to him by Mueller (check out John Mueller Meat Co. or John's sister's La Barbecue if you're ever in Austin), absolutely.

u/Orgone_Accumulators · 2 pointsr/Austin
u/maliciousorstupid · 2 pointsr/BBQ

Get the Franklin book off Amazon. Better than rubs!

u/mvd366 · 2 pointsr/FoodPorn

What is your smoker setup like?

Many of the offset smokers they sell in stores come with a crappy thermometer in a terrible spot (middle of the lid). You can make some light modifications to ensure your meat is actually cooking at the right temp. (~225 for brisket)

If it's too close to the intake, excess heat from the fire will actually cook it at a much higher temperature while the smoke which reaches the built-in thermometer will have already cooled quite a bit.

Apart from that though, brisket is notorious for being the most demanding meat to smoke as it takes about 1.25 hours per pound at a temperature that low. Any major shortcuts and the fat won't render out as effectively. It's not unusual for a rack of ribs or a pork butt to be done in under six hours.

If you're new to smoking, I highly recommend Aaron Franklin's book. It definitely simplifies things for us laymen...

u/jfish26101 · 2 pointsr/smoking

Franklin’s cookbook has a bunch of diagrams for custom builds in it. I cannot remember if they had something like that, but should be an interesting read for someone acting to build their own.

u/speakajackn · 1 pointr/BBQ

Smoking can really be broken down into a couple different things.

  • Building/maintaining a fire to provide a consistent temperature
  • Butchery, removing silverskin and unnecessary fat from your product
  • Seasoning - a great place to start is as simple as it gets, Salt and Pepper. A great cut of meat can stand on it's own without adding 30k different spices. I'm a huge fan of the dry brine method, which is where you salt whatever cut you're doing 12-18 hours prior (obviously excluding products that don't require being salted, like sausage), and allowing it to dry age in the fridge. This provides a dry exterior which lends to creating a nicer crust.

    I would highly recommend starting off with a small/inexpensive cut of meat, and working up. Top Round is a great choice. Pork Chops, Polish Sausage... get those down and move up to a rack of ribs, or a pork shoulder. Once you're confident with those, move on to a Brisket.

    Once you're happy with those results then try different things like injections, various spice rubs.

    My preferred books are:

    Franklin BBQ - A Meat Smoker's Manifesto & Meathead: Science of Great Barbecue and Grilling
u/B1LLD00R · 1 pointr/BBQ

Feel you would really benefit from meat heads book Meathead: The Science of Great Barbecue and Grilling

u/walker_texas_hater · 1 pointr/Austin

Just the kindle edition & I'll even save you the multiple link clicks too.


u/Pippetella · 1 pointr/secretsanta

This was on the ellen show, and all of the stuff looked super easy to make It's vegan, but its the same principle

u/Defectiv · 1 pointr/GiftIdeas

If he has a particular team he supports for football, maybe some gear to wear or tickets to a game (I realize the season is almost over but long shot here.)

You mentioned cooking/grilling... along those lines, if he has room for it and enjoys bbq type good, you might consider a smoker
If you do opt for this route, there is a great book that you could get to go with it.

Just trying to help think outside the box. Good luck!

u/enjoytheshow · 1 pointr/Cooking

The only one that I own and have read is Aaron Franklin's book. It's kind of a mashup of a cook book and a biography. It really does a good job of discussing his thoughts and methods on the BBQ process (which he has a lot to say about) while intertwining into that his life story, how he started, and how he has reached the level of success that he has. Tons of good visual imagery as well. If you're at all interested in BBQ, it's a must read without a doubt.

u/SmokeMeatUpBro · 1 pointr/smoking

Amazon Link to the book

u/jpalarchio · 1 pointr/smoking

Purchased these gloves recently and they're pretty solid:

Otherwise a good thermometer is probably up there along with a decent slicing knife and cutting board if he doesn't have one.

Also, this is a great book IMO:

u/kevie3drinks · 1 pointr/BBQ

it's got everything, not really recipes, but a sort of "How to live the bbq lifestyle, how to make a pit, how to pick out meat and trim it, building the best fire, types of wood, etc.

u/rm-minus-r · 1 pointr/texas

Looks like you're off to a good start! If you don't have one already, pick up a wireless grill thermometer with two probes - one for the brisket temp, and one for the grill temp.

The grill temp should be right around 230 f, and the brisket should hit that temp by the time you're done.

As the brisket cooks, it loses water. Losing water via evaporation cools it, so you get this strange effect where the temperature of the brisket stops rising, aka "the stall". Don't freak out, just keep smoking that brisket. It will eventually lose enough water to the point where it no longer has enough to cool itself via evaporation, and the temp will start to rise again.

Something to note is that a brisket tends to absorb as much flavor from the smoke as it can in about 4-6 hours of smoking. If you're tired, you can cheat by pre-heating your oven to 230 F, pull the brisket off the smoker, wrap it in foil and toss it in the oven. It tastes fantastic and you don't have to keep getting up every few hours to add fuel to the smoker. On the downside, the bark won't be quite as crispy. On the upside, you'll be well rested!

As far as rubs go, salt, pepper and a decent amount of brown sugar are what I use. Having sugar to caramelize is what really makes the bark pop.

If you have the room and can find a decent place that sells hardwood suitable for smoking on Craigslist - pecan, mesquite, etc, definitely shell out for an offset wood-fired smoker. It makes a world of difference in the flavor, and kicks the butt of any pellet fired smokers.

A great book to read on the subject is from a notable Austin BBQ joint, Franklin's -

This is the thermometer I use, has a good range on it and it's dead on accurate -

u/oldcrustybutz · 1 pointr/sausagetalk

If you want a safer/more achievable sausage I would suggest Bierwurst, specifically I've used the recipe from by Rytek Kutas (also linked from the sidebar). I feel this is a good "next step up" from the Rhulman book, its a bit less hand holding but has a lot of great recipes.

Essentially its a smoked bacon sausage that you then braise in beer. I've done it with both 100% pork and the pork/beef mix with it being equally well received in either case.

u/Alan_key · 1 pointr/Charcuterie

This is the recipe that i ended up with, most of the info i obtained from the book

'Great Sausage Recipes and Meat Curing' I honestly would recommend reading the book before making any sausages it gives you all the info you need.

1.5kg pork trim

1.5kg pork butt

Curing salts according to weight

2 tablespoons salt

1 tablespoon ground pepper

1.5 tablespoons white sugar

1 chicken stock cube

1.5 cups milk powder

Hog casings

Grind pork initially through the biggest plate and then again through smallest plate.

mix in seasoning( not milk powder) mixed with cold water( helps distribution).

Chill mix and then emulsify in food processor with milk powder and ice cold water to help the processer and keep the mixture cold, best to do this in small amounts

Stuff into the casing and allow to dry for a few hours and smoke at low temp until nicely browned and dry. We used simple low tech barrel smoker.

u/MennoniteDan · 1 pointr/Charcuterie

The Maybard Books:

Secrets of a Bacon Curer (Good storys/recipes by one of the best)

The Adventures of a Bacon Curer (more)

Manual of a Traditional Bacon Curer (Smoked/Cured hams, Sausages, Salamis and other recipes/guides in this book)


Great Sausage Recipes and Meat Curing (for me, this is the "bible" of sausage making and meat curing)

Charcutería: The Soul of Spain is an astounding book.

u/hopeitwillgetbetter · 1 pointr/collapse

Oopsie. Corrected it. It's suppose to be for:

u/Relleomylime · 1 pointr/TrollXChromosomes

Might I suggest Odd Bits or The Whole Beast, then you can kill (and eat) 2 birds with one stone?

u/mars1138 · 1 pointr/Cooking

My wife got me this book for my birthday last year. This year she's getting me this

u/aycho · 1 pointr/funny

It doesn't specifically cover mice, but there are likely some good tips in here:

u/Anna_Namoose · 1 pointr/funny

Thats a great one, but I prefer the Fergus Henderson book Nose to Tail Eating

u/slowbie · 1 pointr/smoking

Could always buy a membership to the site as a gift. Don't have one myself so I don't know if it's worth it, but I do think that site is better than any book I've seen.

However, if OP is set on a book, the best I've seen is Chris Lilly's book. I haven't read Smoke & Spice though.

u/lardons · 1 pointr/ketorecipes


Braised Pork Belly and Braised Short Ribs from Molly Stevens' Cookbook All About Braising

u/Oldpenguinhunter · 1 pointr/AskCulinary

Thanks! I developed mine from trial and error with the help from the book: All About Braising. The polenta was all me though!

u/juniorjj · 1 pointr/food

All About Braising
Do yourself a favor and buy a dutch oven and this book.

I also love Larousse Gastronomique

u/moogerfooger29 · 1 pointr/grilling

Oh man. I've been at smoking for only a couple years now, but Meathead's book is so ridiculously helpful and interesting. I've only read through the first 50 pages or so, but it's ridiculous. A must read.

u/selector37 · 1 pointr/KamadoJoe

Not Kamado specific, but super useful:

Meathead: The Science of Great Barbecue and Grilling

u/MIBPJ · 1 pointr/sousvide

According to this book the flavorants in smoke don't adhere well to cooked meat.

u/doobielong · 1 pointr/FoodPorn

It's a great book by a great guy, I'd highly recommend it if you're into grilling or meat in general really.

u/caducus · 1 pointr/homestead

I don't have my shelf in front of me right now, but the one I can remember that I really like is Butchering.

Also, it's not purely butchering or farming, but Steve Rinella's two book series on hunting, butchering, storing, and preparing small to large game is a fantastic resource. Book 1. Book 2.

u/bushx · 1 pointr/Cooking

Slow cooking works well for game because most wild meat is lean and easily overcooked otherwise, making it tough.

Steve Rinella has a two volume set that would make a great gift:

u/BeerGardenGnome · 1 pointr/bowhunting

Sounds like you're pretty new to hunting as well as bow hunting given some of the questions in the thread about more than stalking like licenses etc... Just thought I'd throw this out there for you to check out, it's a good book with lots of good information for you. [Complete Guide to Hunting, Butchering and Cooking] (

u/Flaccidacid987 · 1 pointr/savageshooters

Use amazon smile to donate a potion to charity. I like the Rocky Mountain Elk. Great book for your geography; doesn't help as much in thick swamps by me.

I wouldn't worry about removing too much. With a rotary tool like a dremel and a sanding drum on medium-low it would take you maybe 5 minutes. Long smooth strokes and even pressure with the dremel so you don't carve a dip in the stock. You can also use sand paper by hand but damn if power tools don't make life easier. Try it for a few minutes and tighten the action down. See if you have it cleared and mentally mark spots that still touch and repeat.

I would highly recommend hunting down a torque wrench in Inch/Pounds for tightening the action screws. It is supposed to be around 15 in/lbs for the Boyds stocks; too much and you'll crush the wood. If you tinker a lot with rifles then get the FAT Wrench from amazon. Can't tell you how often I've used the thing. If you don't tinker then track one down a borrow one.

u/mtblurker · 1 pointr/Hunting

I'm in the same boat as you - in the process of 'self-teaching'. I just picked up this book and found it very helpful.

I've decided to start with a bow - and I've found archery to be an awesome hobby outside of hunting as well. Hopefully I'll get lucky and get a deer before the seasons out - although I haven't seen anything in WI since gun season started

u/dean5101 · 1 pointr/meateatertv

Even less now! $10.60 (62% off)!

u/dkon777 · 1 pointr/slowcooking

This probably won't help you now, unless you get a digital copy, but check out the book "Buck, Buck, Moose" by Hank Shaw

u/UberBeth · 1 pointr/Butchery

I like that book. It gives good info on a little bit of everything. It doesn't really provide thorough detail of any breakdowns I found.

For animal breakdowns I like Whole Beast Butchery.

u/trooper843 · 1 pointr/food

Do you guys have a family butcher shop that's been around forever with people who really know their meat? Has no one put out a Meat book with all the various cuts of meat and popular recipes? If not maybe you should? Pat LaFrieda just put out a cook book that I am definitely going to get,, He's the guy everyone goes to for proprietary blends for your restaurants burger as well as any kind of meat.

u/Sniggoth · 1 pointr/hearthstone

Tasty food? This might be worthwhile:

u/henraldo · 1 pointr/Random_Acts_Of_Amazon

This goes here

Bacon is Meat Candy

u/adaranyx · 1 pointr/Random_Acts_Of_Amazon

An Epic Meal Time bacon strips shirt!

And a wallet :D

Duct tape?

50 Shades of Bacon.

And wrap it all in some bacon gift wrap.

Bacon is Meat Candy! Surprise me :)

u/Docosmodian · 1 pointr/Random_Acts_Of_Amazon

cats riding bacon

fifty shades of bacon

bacon tie

and for those dry, cold days bacon lip balm

Bacon is meat candy

Surprise me.

Enjoy your husbands birthday, with as much thought as you are putting into this, you must be a great wife.

u/stonewalled87 · 1 pointr/Random_Acts_Of_Amazon

Oh man this is fun to look up.
There is this or this and I think you need this to wrap all his presents in.

Bacon is meat candy and surprise me, I have quite a few cookbooks I would like and most of them have used versions on Amazon which I always prefer to buying new. :)

u/uigfnbxs · 1 pointr/Random_Acts_Of_Amazon

for all of his bacon making needs!
Bacon is Meat Candy, surprise me!

u/whiskeyjane45 · 1 pointr/WTF
u/circuslives · 1 pointr/Cooking

I also second The Joy of Cooking, and would like to add the following to your list:

u/flunkytown · 1 pointr/Cooking

The River Cottage Meat Book dramatically improved my approach to proteins in so many ways. I would recommend it to anyone.

u/Gryphith · 1 pointr/KitchenConfidential

This is definitely a great resource, Danforth really distilled a LOT of info into this book and the one that focuses on just beef. Another great resource is by River Cottage, they have great detailed books as well. I picked these up while working at a butcher shop and found them incredibly useful.

The River Cottage Meat Book

u/shradicalwyo · 1 pointr/KitchenConfidential

this book.

And some coffee.. And I bought myself a new Patagonia jacket.

u/crypticthree · 1 pointr/VHScoverART
u/tonequality · 1 pointr/Cooking

I just got Mary and Vincent Price's (the legendary horror actor) 1965 cookbook, A Treasury of Great Recipes, for Christmas and I have been loving it. Vincent Price was a lifelong lover of food and this book collects his favorite recipes from all the restaurants in the world that he travelled to. The book includes a lot of beautiful photography of the food and restaurants as well as some of the menus. I've only made a few of the recipes so far, but all have been great though a lot of the recipes can be kind of heavy. Lots of butter and cream.

u/VOZ1 · 0 pointsr/todayilearned

If you're a fan of meat, check out the book "Good Meat". It's a cookbook as well as a guide to finding and buying quality, ethically raised, and local meat.

u/cheddarben · -1 pointsr/IAmA


Would you consider purchasing my new bacon cookbook Fifty Shades of Bacon?

Really though, can you tell me about your self promotion early on in your career and things that worked for you? Also, can you tell me what you have learned most from your mistakes?

u/djc6535 · -1 pointsr/todayilearned

I highly suggest checking the River Cottage Meat Book for an analysis of the meat industry from top to bottom. It's a compassionate approach to the meat industry, a send up of large scale production farms, but also an even handed approach to eating meat in a sustainable respectful way.

A quote: "I've written this book because I believe that meat, at its splendid best, helps us achieve this sense of shared contentment perhaps better than any other food. But I've also written it because of my feelings about meat eating at its worst: an ignominious expression of greed, indifference, and heartlessness. After eating badly produced, badly butchered, and badly cooked meat you may be left thinking, if you are prone to such thoughts, 'You mean an animal died for that. ...

Think about the animals from which the meat that you eat comes. Are you at all concerned about how they have been treated? Have they lived well? Have they been fed on safe appropriate foods? Have they been cared for by someone who respects them and enjoys their contact with them? Are you sure? "

You see, videos like the one you posted are one extreme... While they happen and make good propaganda, they are not indicative of the entire industry (or even the industry as a whole). Wholesale cruelty in killing is actually less efficient than a quick and merciful slaughter. This does not mean that the animals are treated well across the industry, but rather their killing is usually not the issue. It just makes for a more impressive video.

Their treatment while they're alive is the tricky bit.

The issue is still more complicated than that. Consider Veal. We have actually caused a great deal more animal suffering and cruelty by refusing to eat Veal than we ever did when it was popular.

How can that be? I've seen pictures of those baby cows tied up! By not eating Veal I'm not contributing to their pain and suffering.

Not true. Cows tend to fall into two distinct categories: Dairy cows and Meat cows. Dairy cows aren't good for meat, and Meat cows aren't good for milk. For a Diary cow to produce milk it needs to have a calf. Female calfs will be raised to be future Dairy cows. Male calfs of Dairy cows... well... they're worthless. They used to be produced for Veal, and sensible farmers did NOT torture them by chaining them into tiny pens. Today Veal isn't in demand so these male calfs are typically slaughtered within hours of birth.

I won't dissuade you from going Vegan... do what you feel is right. What I WILL encourage you to do is think a little more about what is really going on. Don't be persuaded by simple propaganda. Do research for yourself. Examine the subject from top to bottom and make your own conclusion, rather than have one forced upon you by people who have cherry picked the most sensationalist data points, few though they may be.

u/tenten101010 · -6 pointsr/videos

reddit constantly makes light of animal rights, which really is one of the most important issues of our time.

It is wrong to torture/imprison/experiment-on animals for the same reasons it is wrong in humans.

"But apes aren't people." - It depends on who you ask. Some think apes are people, see The Great Ape Project. And why are people especially entitled to humane treatment? It is because we recognize that we wouldn't want the same thing done to us. Many white people did not consider black people equally human, and used this as a justification for their mistreatment. Now we recognize that we shouldn't have done that. We do the same thing with animals today.

"No, I mean apes are part of the human species." - Species is just a term of connivence that usually describes animals that can mate and produce fertile offspring. We have to ask why we shouldn't torture humans, and then we will see that those same reasons apply to apes as well.

"But apes aren't as smart as people." - Nowadays we don't say that medical experiments should be performed on retarded humans, since they are not as smart. It is their capacity to suffer that we consider, not their intelligence, when we decide not to perform medical experiments on humans. In terms of capacity for suffering, there is no reason to think that apes and humans are not equal.

"We can gain important medical knowledge from these experiments." - Nazi experiments on humans helped advance our medical understanding, but most people still think they were wrong. Again, consider if it would be worth it to experiment on retarded humans without their consent, since we could learn important things. Furthermore, the value of the information that actually comes from these experiments in dubious. Consider that the vast majority of improvements in life expectancy come from public health measures (sewers, clean water, vaccinations, etc.). As far as medically important drugs, nearly all are discovered serendipitously, rather than in directed research. See this book.

These arguments apply equally well to many animals, certainly the common food animals, pigs, cows, etc. Don't torture them! If you want to eat animals (since they are delicious, and provide many useful products), just find ones which were treated kindly while alive, it's not that hard. Unfortunately, nearly all the meat, milk, leather we have comes from tortured animals. reddit hates vegans. but most vegans are simply doing their best not to torture living things.

reddit is an ass when it comes to animal rights. reddit would have whipped their black slaves in early 1800s America, and they would have sent their jewish neighbors to concentration camps in 1940s Germany. In both cases, groups were thought of as sub-human, and therefore they could be mistreated. Today we do the exact same thing to animals. Being human is irrelevant!

Tl;dr: When thinking about animal rights, consider the animal to be a retarded human child, and then proceed with the ethical decision.