The Complete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition

Second Edition, New Edition

by Philip Hasheider

Book Details

Format Paperback / Softback

Book Series Complete Meat

ISBN-10 0760354499

ISBN-13 9780760354490

Edition Second Edition, New Edition

Publisher Quarto Publishing Group USA Inc

Imprint Voyageur Press

Country of Manufacture CN

Country of Publication GB

Publication Date Mar 1st, 2018

Print length 272 Pages

Weight 754 grams

Dimensions 23.20 x 18.70 x 2.00 cms

Product Classification: Cookery / food & drink etc

AI Summary

Ksh 3,500.00

Werezi Extended Catalogue Delivery in 14 days 3 copies in stock

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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.

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:

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

The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Get The Complete Book of Butchering, Smoking, Curing, and Sausage Making by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Quarto Publishing Group USA Inc and it has pages.