The Ultimate Guide To Butchering, Smoking, Curing, Sausage, And Jerky Making

byPhilip Hasheider, Editors Of The Harvard Common Press

Paperback | October 29, 2019

The Ultimate Guide To Butchering, Smoking, Curing, Sausage, And Jerky Making by Philip Hasheider
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TrustThe Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Makingto ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.

Absolutely everything you need to know abouthow to dress and preserve meatis right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all instep-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and thensafely and humanelytransforming the meat into future meals for your family. Along the way, you'lllearn about different cutsof meat and learnhow to process them into different products, like sausagesand jerky.

WithThe 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
The best meals are the ones youmake yourself, why not extend this sentiment all the way to the meat itself?
Philip Hasheideris a farmer and writer. He's the author ofHow 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; andThe Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and M...
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Title:The Ultimate Guide To Butchering, Smoking, Curing, Sausage, And Jerky MakingFormat:PaperbackProduct dimensions:224 pages, 9 X 7.1 X 0.8 inShipping dimensions:224 pages, 9 X 7.1 X 0.8 inPublished:October 29, 2019Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558329870

ISBN - 13:9781558329874

Appropriate for ages: All ages

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