The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Book Details
Format
Paperback / Softback
ISBN-10
1558329870
ISBN-13
9781558329874
Publisher
Quarto Publishing Group USA Inc
Imprint
Harvard Common Press,U.S.
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Oct 29th, 2019
Print length
224 Pages
Weight
518 grams
Dimensions
17.80 x 22.70 x 1.80 cms
Product Classification:
Cooking with meat & gameCooking with chicken & other poultryPreserving & freezing
Ksh 4,150.00
Werezi Extended Catalogue
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making is 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.
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
Get The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky 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.
