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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) (en Inglés)
Philip Hasheider
(Autor)
·
Voyageur Press (MN)
· Tapa Blanda
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat) (en Inglés) - Hasheider, Philip
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Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
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Reseña del libro "The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat) (en Inglés)"
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?
