The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Harvard Common Press,U.S. (Verlag)
978-1-55832-987-4 (ISBN)
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.
Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them 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 the most popular 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 safety 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
The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
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.
Introduction
Chapter 1: Muscles are Meat
Chapter 2: Knives and other Equipment
Chapter 3: Beef, Bison, and Veal
Chapter 4: Sheep, Lambs, and Goats
Chapter 5: Pork
Chapter 6: Poultry and other Fowl
Chapter 7: Venison
Chapter 8: Meat Byproducts and Food Preservation
Chapter 9: Meat Curing and Smoking
Chapter 10: Sausages
Chapter 11: Making Jerky
Glossary
About the Author
Acknowledgements
Index
| Erscheinungsdatum | 27.10.2019 |
|---|---|
| Zusatzinfo | 100 color photos |
| Sprache | englisch |
| Maße | 178 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-55832-987-0 / 1558329870 |
| ISBN-13 | 978-1-55832-987-4 / 9781558329874 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
