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Author: Don Werner
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
This Comprehensive Resource Helps you Navigate the A - Z of Home Butchering and Meat Preservation, from Understanding Meat cuts, Equipment and Tools, Butchering Technique, Processing and Preservation, Food Safety and Hygiene, Utilizing Byproduct, Storage and Freezing, Recipes and Cooking Tips, Ethical Consideration, Regulations and FAQs Irrespective if you're a beginner or a Professional
Author: Philip Hasheider
Publisher: Voyageur Press
ISBN: 1610601181
Category : Nature
Languages : en
Pages : 259
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Book Description
Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.
Author: Monte Burch
Publisher: Simon and Schuster
ISBN: 1629142697
Category : Sports & Recreation
Languages : en
Pages : 288
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Book Description
With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Category : Science
Languages : en
Pages : 328
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Book Description
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.
Author: James O. Fraioli
Publisher: Simon and Schuster
ISBN: 1510745807
Category : Cooking
Languages : en
Pages : 556
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Book Description
Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead
Author: Richard Owen
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Embark on an exciting journey into the world of home butchery "The Ultimate Home Butchering And Meat Preservation Handbook For Beginners" is your guide to a wealth of detailed butchery instructions, along with valuable techniques, tips, and tricks. It also offers a selection of 30+ homestyle recipes using readily available ingredients. Richard Owen extends a warm invitation to home cooks, encouraging them to explore the simplicity of butchering various meat cuts and preparing delicious meals for their loved ones within the cozy confines of their homes. User-friendly chapters provide step-by-step guidance for the home butcher, covering the processing of beef, lamb, sheep, goat, pork, poultry, and other game meats. Additionally, you'll gain insights into packaging, food preservation, and food safety. The delectable dishes featured in this essential book are created from the very cuts butchers break down, many of which you can find at your local supermarket. To complement the extensive recipe collection, detailed instructions are provided for preparing these mouthwatering dishes with your meat. So, why wait any longer? Grab your meat cleaver and delve into the captivating pages that lie ahead!
Author: Don Werner
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
This Comprehensive Resource Helps you Navigate the A - Z of Home Butchering and Meat Preservation, from Understanding Meat cuts, Equipment and Tools, Butchering Technique, Processing and Preservation, Food Safety and Hygiene, Utilizing Byproduct, Storage and Freezing, Recipes and Cooking Tips, Ethical Consideration, Regulations and FAQs Irrespective if you're a beginner or a Professional
Author: Angela England
Publisher: Penguin
ISBN: 1615643427
Category : Cooking
Languages : en
Pages : 358
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Book Description
All-in-one resource for processing meat, for the finest and freshest cuts. Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume. Readers will discover how to fine-tune their knife skills, as well as the knowledge necessary for the most common cuts. They'll also learn how to prepare their kitchens, master essential butchering tools, prepare and store the most common cuts, and what not to do when attempting to butcher at home.
Author: Tia Harrison
Publisher: John Wiley & Sons
ISBN: 1118387430
Category : Cooking
Languages : en
Pages : 388
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Book Description
Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
Author: Joshua Applestone
Publisher: Clarkson Potter
ISBN: 0307953386
Category : Cooking
Languages : en
Pages : 240
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Book Description
The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They owned Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world. The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today. Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.
Author: Geeta Dardick
Publisher: Tab Books
ISBN: 9780830627134
Category : Cooking
Languages : en
Pages : 271
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Book Description
