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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
By Philip Hasheider
Series: Complete Meat
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
In The Complete Book of Butchering, Smoking, Curing, and Sausage Making, Philip Hasheider provides a comprehensive guide to the art and science of processing meat. This resource covers everything from preparation techniques, such as butchering and cutting, to the finer points of flavouring through curing and smoking. Perfect for both novices and seasoned enthusiasts, the book offers detailed instructions and full-colour photographs to ensure delicious results in homemade sausage making.
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Format: Paperback / softback
$4999
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you have a passion for diving into the art and science of meat preparation. It offers a comprehensive guide for both novices and seasoned enthusiasts interested in mastering traditional skills like butchering, smoking, curing, and sausage making. Delving into this book will equip you with practical tips and techniques for enhancing your culinary repertoire with meats.

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The Complete Book of Butchering, Smoking, Curing, and Sausage Making

Learn how to butcher and preserve beef, venison, pork, lamb, poultry, and goat with one of the best-selling books on the topic.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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 The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will 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 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

Series: Complete Meat

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Book Details

INFORMATION

ISBN: 9780760354490

Publisher: Quarto Publishing Group USA Inc

Format: Paperback / softback

Date Published: 01 March 2018

Country: United States

Imprint: Voyageur Press

Edition: Second Edition, New Edition

Audience: General / adult

DIMENSIONS

Width: 178.0mm

Height: 229.0mm

Weight: 0g

Pages: 272

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Philip Hasheider Series: Complete Meat

About the Author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

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