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

Hasheider, Philip

9781558329874: The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

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ISBN 10: 1558329870 ISBN 13: 9781558329874

Editorial: Harvard Common Press, 2019

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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:

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?

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Acerca del autor

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.

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Editorial: Harvard Common Press
A�o de publicaci�n: 2019
Idioma: Ingl�s
ISBN 10: 1558329870
ISBN 13: 9781558329874
Encuadernaci�n: Tapa blanda
N�mero de p�ginas: 224
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

Hasheider, Philip

Publicado por Harvard Common Press, 2019

ISBN 10: 1558329870 ISBN 13: 9781558329874

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

Philip Hasheider

Publicado por Quarto Publishing Group USA Inc, 2019

ISBN 10: 1558329870 ISBN 13: 9781558329874

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

Philip Hasheider

Publicado por Quarto Publishing Group USA Inc, 2019

ISBN 10: 1558329870 ISBN 13: 9781558329874

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

Philip Hasheider

Publicado por Harvard Common Press, 2019

ISBN 10: 1558329870 ISBN 13: 9781558329874

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

Hasheider, Philip

Publicado por Harvard Common Press, 2019

ISBN 10: 1558329870 ISBN 13: 9781558329874

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Librería: Better World Books: West, Reno, NV, Estados Unidos de America

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