The ultimate guide to butchering, smoking, curing, sausage, and jerky making
(Book)

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Status
Mount Morris Library - Adult Nonfiction
664.902 Has
1 available

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Mount Morris Library - Adult Nonfiction664.902 HasAvailable

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Format
Book
Physical Desc
224 pages : illustrations (some color) ; 23 cm
Language
English

Notes

Description
"Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you'll learn about different cuts of meat and learn how to process them 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 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 you make yourself, why not extend this sentiment all the way to the meat itself?" -- ONIX annotation.

Citations

APA Citation, 7th Edition (style guide)

Hasheider, P. (2019). The ultimate guide to butchering, smoking, curing, sausage, and jerky making . Harvard Common Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Hasheider, Philip. 2019. The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making. Beverly, MA: Harvard Common Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Hasheider, Philip. The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making Beverly, MA: Harvard Common Press, 2019.

MLA Citation, 9th Edition (style guide)

Hasheider, Philip. The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making Harvard Common Press, 2019.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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