Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
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A01=Philip Hasheider
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at home
Author_Philip Hasheider
automatic-update
avoiding chemicals
avoiding gluten
avoiding preservatives
beginner
beginner's guide
brisket
buffalo
butcher
Butchering
butchery
Category1=Non-Fiction
Category=WBTB
Category=WBTC
Category=WBW
chicken
COP=United States
curing meat
Delivery_Delivery within 10-20 working days
dry meat
drying meat
drying meat in a dehydrator
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field dressing
flank
flank steak
flavor
flavoring
flavorings
flavors
Food preservation
gluten free
goat
guide
how do I
how to
hunting
jerky
jerky making
Language_English
lean beef
lean cut
lean cuts of meat
lean meat
loin
low sodium
MA
make your own jerky
marinades
marinate
marinated
meat
meat processing
muscle
PA=Available
pork
poultry
Price_€20 to €50
process meat yourself
processing meat
processing your own meat
PS=Active
round roast
sausage making
self-sufficiency
sirloin
sirloin steak
smoking meat
sodium
sodium sensitive
sodium sensitivity
softlaunch
steak
top round
top round roast
top round steak
tutorial
U.S.
understanding
venison
Product details
- ISBN 9781558329874
- Dimensions: 178 x 229mm
- Publication Date: 29 Oct 2019
- Publisher: Quarto Publishing Group USA Inc
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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:
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
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.
