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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game
Synopsis
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.
Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.
With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
- How to make the best primal and retail cuts from an animal
- How to field dress wild game
- Why cleanliness and sanitation are of prime importance for home processing
- What tools, equipment, and supplies are needed for home butchering
- How to safely handle live animals before slaughter
- Important safely practices to avoid injuries
- About the changes meat goes through during processing
- Why temperature and time are important factors in meat processing
- How to properly dispose of unwanted parts
- The details of animal anatomy
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
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Voyageur Press, 2018
ISBN 10 : 0760354499
ISBN 13 : 9780760354490
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making
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BUTCHERING SMOKING CURING SAUSAGE MAKING
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition
Edité par
Voyageur Press, 2017
ISBN 10 : 0760354499
ISBN 13 : 9780760354490
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making
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ISBN 10 : 0760354499
ISBN 13 : 9780760354490
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Paperback. Etat : New. Second Edition, New Edition. Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you'll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You'll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:How to make the best primal and retail cuts from an animalHow to field dress wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safely practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? N° de réf. du vendeur LU-9780760354490
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
Edité par
Voyageur Press 2018-03-01, 2018
ISBN 10 : 0760354499
ISBN 13 : 9780760354490
Neuf
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
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