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

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

by Philip Hasheider

Paperback(Revised)

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Overview

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?

Product Details

ISBN-13: 9780760354490
Publisher: Voyageur Press
Publication date: 11/15/2017
Series: Complete Meat Series
Edition description: Revised
Pages: 272
Sales rank: 435,296
Product dimensions: 6.90(w) x 9.00(h) x 0.90(d)

About the Author

Philip Hasheider is a farmer and writer. He's the author of How to Raise CattleHow to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage MakingThe 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.

Table of Contents

Introduction 6

Chapter 1 Muscles Are Meat 12

Chapter 2 Knives and Other Equipment 26

Chapter 3 Beef, Bison, and Veal 36

Chapter 4 Sheep, Lambs, and Coats 72

Chapter 5 Pork 92

Chapter 6 Poultry and Other Fowl 114

Chapter 7 Venison, Moose, Elk, and Big Came 140

Chapter 8 Rabbits, Other Small Came, and Fish 162

Chapter 9 Meat By products and Food Preservation 186

Chapter 10 Meat Curing and Smoking 198

Chapter 11 Sausages 224

Chapter 12 Building a Butchery Business 252

Glossary 264

Metric Equivalents and Conversion 267

Index 268

Acknowledgments 272

About the Author 272

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