Complete Book of Butchering, Smoking, Curing, and Sausage Making
Regular price
€23.99
14 days return policy
Shipping & Delivery
A01=Philip Hasheider
Age Group_Uncategorized
Age Group_Uncategorized
at home
Author_Philip Hasheider
automatic-update
beginner
beginner's guide
butcher
Butchering
butchery
Category1=Non-Fiction
Category=WB
Category=WBTB
Category=WBW
chicken
COP=United States
curing
Delivery_Delivery within 10-20 working days
drying meat
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
field dressing
goat
guide
how do I
how to
hunting
jerky
jerky making
Language_English
make your own jerky
meat
meat processing
PA=Available
pork
poultry
Price_€20 to €50
process meat yourself
processing meat
processing your own meat
PS=Active
sausage making
self-sufficiency
smoking
SN=Complete Meat
softlaunch
tutorial
understanding
venison
Product details
- ISBN 9780760354490
- Dimensions: 178 x 229mm
- Publication Date: 01 Mar 2018
- Publisher: Quarto Publishing Group USA Inc
- Publication City/Country: US
- Product Form: Paperback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
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:
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
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.
