The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

Philip Hasheider, Editors of the Harvard Common Press

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English

Harvard Common Press,U.S.
29 October 2019

Cooking with meat & game; Cooking with chicken & other poultry; Preserving & freezing

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?

By: Philip Hasheider, Editors of the Harvard Common Press
Imprint: Harvard Common Press,U.S.
Country of Publication: United States
Dimensions: Height: 229mm, Width: 178mm,
ISBN: 9781558329874
ISBN 10: 1558329870
Pages: 224
Publication Date: 29 October 2019
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

IntroductionChapter 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

Philip Hasheider is a farmer and writer. Hes the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunters 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 cheesemakers assistant, he lives on a farm near Sauk City, Wisconsin.