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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition - Brossura
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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.
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
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
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.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Condizione: New. 2017. 2nd Edition. Flexibound. . . . . . Codice articolo V9780760354490
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo HU-9780760354490
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BUTCHERING SMOKING CURING SAUSAGE MAKING
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making
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Quarto Publishing Group USA Inc, US, 2018
ISBN 10: 0760354499
ISBN 13: 9780760354490
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Da: Rarewaves.com UK, London, Regno Unito
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Paperback. Condizione: New. Second Edition, New Edition. 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 animalHow to field dress wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safely practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? Codice articolo LU-9780760354490
Quantità: 1 disponibili
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
Da: Kennys Bookstore, Olney, MD, U.S.A.
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Condizione: New. 2017. 2nd Edition. Flexibound. . . . . . Books ship from the US and Ireland. Codice articolo V9780760354490
Quantità: 10 disponibili
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
Da: California Books, Miami, FL, U.S.A.
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Condizione: New. Codice articolo I-9780760354490
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Immagini fornite dal venditore
The Complete Book of Butchering, Smoking, Curing, and Sausage Making
Editore:
Quarto Publishing Group USA Inc, US, 2018
ISBN 10: 0760354499
ISBN 13: 9780760354490
Nuovo
Paperback
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. Second Edition, New Edition. 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 animalHow to field dress wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safely practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? Codice articolo LU-9780760354490
Quantità: 1 disponibili
Immagini fornite dal venditore
The Complete Book of Butchering, Smoking, Curing, and Sausage Making
Editore:
Quarto Publishing Group USA Inc, US, 2018
ISBN 10: 0760354499
ISBN 13: 9780760354490
Nuovo
Paperback
Da: Rarewaves USA, OSWEGO, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. Second Edition, New Edition. 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 animalHow to field dress wild gameWhy cleanliness and sanitation are of prime importance for home processingWhat tools, equipment, and supplies are needed for home butcheringHow to safely handle live animals before slaughterImportant safely practices to avoid injuriesAbout the changes meat goes through during processingWhy temperature and time are important factors in meat processingHow to properly dispose of unwanted partsThe details of animal anatomyThe best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? Codice articolo LU-9780760354490
Quantità: Più di 20 disponibili