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
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
Ksh 3,500.00
Werezi Extended Catalogue
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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:
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
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.
