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The Complete Book of Butchering, Smoking, Curing, and Sausage Making - (Complete Meat) 2nd Edition by Philip Hasheider (Paperback)
$18.38 sale price when purchased online
$24.99 list price
Target Online store #3991
About this item
Highlights
- 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.
- About the Author: Philip Hasheider is a farmer and writer.
- 272 Pages
- Cooking + Food + Wine, Specific Ingredients
- Series Name: Complete Meat
Description
About the Book
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.Book Synopsis
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
About the Author
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.
Dimensions (Overall): 9.0 Inches (H) x 7.1 Inches (W) x 1.0 Inches (D)
Weight: 1.75 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 272
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients
Series Title: Complete Meat
Publisher: Voyageur Press (MN)
Format: Paperback
Author: Philip Hasheider
Language: English
Street Date: November 15, 2017
TCIN: 53064165
UPC: 9780760354490
Item Number (DPCI): 248-54-4000
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1 inches length x 7.1 inches width x 9 inches height
Estimated ship weight: 1.75 pounds
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