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Sinopsis
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
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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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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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Librería: Housing Works Online Bookstore, New York, NY, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. Minimal wear to cover. Pages clean and binding tight. Minor edge bumps Paperback. Nº de ref. del artículo: EE2-01485
Cantidad disponible: 1 disponibles
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Antiguo o usado
paperback
Librería: Books From California, Simi Valley, CA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: Fine. Nº de ref. del artículo: mon0003834943
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Antiguo o usado
paperback
Librería: Books From California, Simi Valley, CA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: Very Good. Nº de ref. del artículo: mon0003551487
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Antiguo o usado
paperback
Librería: HPB-Ruby, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_433117938
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Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making Format: Paperback
Publicado por
Hachette Book Group, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making Format: Paperback
Publicado por
Hachette Book Group, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Harvard Common Press, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Nuevo
Tapa blanda
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (Paperback)
Publicado por
Quarto Publishing Group USA Inc, Boston, MA, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
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Paperback
Librería: Grand Eagle Retail, Mason, OH, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. 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 animalHow to field dress the most popular wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safety practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? An essential reference for DIY, self-sufficient farmers, ranchers, and hunters-with trusted step-by-step instructions on butchering and processing beef, pork, venison, lamb, poultry, and goats. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781558329874
Cantidad disponible: 1 disponibles
Imagen de archivo
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Publicado por
Quarto Publishing Group USA Inc, 2019
ISBN 10: 1558329870
ISBN 13: 9781558329874
Nuevo
PAP
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: HU-9781558329874
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