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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: Sugarhouse Book Works, LLC, Salt Lake City, UT, U.S.A.
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Condizione: VeryGood. As pictured. Very light edge wear. No marks throughout. Carefully packed and promptly shipped. Codice articolo 238IF80012T2
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making Format: Paperback
Editore:
Hachette Book Group, 2017
ISBN 10: 0760354499
ISBN 13: 9780760354490
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Condizione: As New. Unread copy in mint condition. Codice articolo TW9780760354490
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making Format: Paperback
Da: INDOO, Avenel, NJ, U.S.A.
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Condizione: New. Brand New. Codice articolo 9780760354490
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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: Lakeside Books, Benton Harbor, MI, U.S.A.
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Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books! Codice articolo OTF-S-9780760354490
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Complete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock & Wild Game
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: New. Codice articolo 29771104-n
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THE COMPLETE BOOK OF BUTCHERING, SMOKING, CURING, AND SAUSAGE MAKING How to Harvest Your Livestock and Wild Game
Da: The Avocado Pit, Staunton, VA, U.S.A.
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Softcover. Condizione: Near Fine. Revised and Expanded Edition. Small 4to 9" - 11" tall; 272 pages. Codice articolo 77099
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game (Paperback or Softback)
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Voyageur Press (MN) 11/15/2017, 2017
ISBN 10: 0760354499
ISBN 13: 9780760354490
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Da: BargainBookStores, Grand Rapids, MI, U.S.A.
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Paperback or Softback. Condizione: New. The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game 1.75. Book. Codice articolo BBS-9780760354490
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Complete Book of Butchering, Smoking, Curing, and Sausage Making : How to Harvest Your Livestock & Wild Game
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: As New. Unread book in perfect condition. Codice articolo 29771104
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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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The Complete Book of Butchering, Smoking, Curing, and Sausage Making (Paperback)
Editore:
Quarto Publishing Group USA Inc, Stillwater, 2018
ISBN 10: 0760354499
ISBN 13: 9780760354490
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Da: Grand Eagle Retail, Mason, OH, U.S.A.
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Paperback. Condizione: new. Paperback. 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 help of this book, you will 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 anatomy Learn how to butcher and preserve beef, venison, pork, lamb, poultry, and goat with one of the best-selling books on the topic. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780760354490
Quantità: 1 disponibili