Description
Unlock the art of meat processing with *The Complete Book of Butchering, Smoking, Curing, and Sausage Making*. This comprehensive guide, authored by Philip Hasheider, covers everything you need to become a confident meat processor— from humane slaughtering techniques to expert methods for preserving meat via smoking and curing. Perfect for both beginners and seasoned enthusiasts, this book offers detailed, step-by-step instructions paired with clear illustrations to make every stage of the process accessible.
You will gain in-depth knowledge about how to effectively dress and process meat, ensuring that you understand every cut and its culinary possibilities. Learn to create primal and retail cuts, master the art of field dressing wild game, and grasp essential sanitation practices crucial for safe home processing. With the right tools, equipment, and supplies at your fingertips, you’ll be set to explore the rewarding world of butchering and sausage making.
This invaluable resource will teach you why temperature control is vital during meat processing, how to handle live animals with care, and what safety practices to implement to prevent injuries. Plus, you'll discover how to properly dispose of by-products and the fascinating anatomy of the animal.
Whether you aspire to craft homemade sausages or smoked delicacies, *The Complete Book of Butchering* is your go-to guide. Elevate your culinary skills today and enjoy the satisfaction of self-sufficient meat processing.
Condition: BRAND NEW
ISBN: 9780760354490
Year: 2017
Publisher: Quarto US
Pages: 272
Available for quick shipment!
Condition: BRAND NEW
ISBN: 9780760354490
Year: 2017
Publisher: Quarto US
Pages: 272
Description:
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 help of this book, you will 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
You will gain in-depth knowledge about how to effectively dress and process meat, ensuring that you understand every cut and its culinary possibilities. Learn to create primal and retail cuts, master the art of field dressing wild game, and grasp essential sanitation practices crucial for safe home processing. With the right tools, equipment, and supplies at your fingertips, you’ll be set to explore the rewarding world of butchering and sausage making.
This invaluable resource will teach you why temperature control is vital during meat processing, how to handle live animals with care, and what safety practices to implement to prevent injuries. Plus, you'll discover how to properly dispose of by-products and the fascinating anatomy of the animal.
Whether you aspire to craft homemade sausages or smoked delicacies, *The Complete Book of Butchering* is your go-to guide. Elevate your culinary skills today and enjoy the satisfaction of self-sufficient meat processing.
Condition: BRAND NEW
ISBN: 9780760354490
Year: 2017
Publisher: Quarto US
Pages: 272
Available for quick shipment!
Condition: BRAND NEW
ISBN: 9780760354490
Year: 2017
Publisher: Quarto US
Pages: 272
Description:
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 help of this book, you will 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