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

Author: Philip Hasheider

Publisher: Voyageur Press

Published: 2017-11-14

Total Pages: 272

ISBN-13: 0760364664

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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 The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

The Ultimate Guide to Home Butchering
The Ultimate Guide to Home Butchering

Author: Monte Burch

Publisher: Skyhorse Publishing, Inc.

Published: 2014-07-08

Total Pages: 289

ISBN-13: 1629141666

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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 is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Butchering, Processing and Preservation of Meat
Butchering, Processing and Preservation of Meat

Author: Frank G. Ashbrook

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 328

ISBN-13: 9401178984

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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.

Whole Beast Butchery
Whole Beast Butchery

Author: Ryan Farr

Publisher: Chronicle Books

Published: 2011-11-16

Total Pages: 241

ISBN-13: 1452100594

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DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

The Complete Guide to Hunting, Butchering, and Cooking Wild Game
The Complete Guide to Hunting, Butchering, and Cooking Wild Game

Author: Steven Rinella

Publisher: Random House

Published: 2015-08-18

Total Pages: 417

ISBN-13: 081299406X

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A comprehensive big-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting • how to effectively use decoys and calling for big game • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using • how and when to scout hunting locations for maximum effectiveness • basic information on procuring hunting tags, including limited-entry “draw” tags • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species • how to plan and pack for backcountry hunts • instructions on how to break down any big-game animal and transport it from your hunting site • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

The Complete Guide to Hunting, Butchering, and Cooking Wild Game
The Complete Guide to Hunting, Butchering, and Cooking Wild Game

Author: Steven Rinella

Publisher: National Geographic Books

Published: 2015-12-01

Total Pages: 0

ISBN-13: 0812987055

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A comprehensive small-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species • comprehensive information about hunting wild turkeys in both the spring and fall seasons • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment • instructions on how to field dress and butcher your own small game animals for a variety of preparations • techniques and recipes for both indoor and outdoor wild game cooking

The Ultimate Companion to Meat: On the Farm, At the Butcher, In the Kitchen
The Ultimate Companion to Meat: On the Farm, At the Butcher, In the Kitchen

Author: Anthony Puharich

Publisher: The Countryman Press

Published: 2019-10-08

Total Pages: 512

ISBN-13: 1682684903

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“You hold the right book in your hands. Learning from it will be delicious.” —Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There’s a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.

The Butcher's Guide to Well-raised Meat
The Butcher's Guide to Well-raised Meat

Author: Joshua Applestone

Publisher: Clarkson Potter Publishers

Published: 2011

Total Pages: 274

ISBN-13: 0307716627

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The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

Author: Wilbur F. Eastman, Jr.

Publisher: Storey Publishing, LLC

Published: 2011-03-09

Total Pages: 241

ISBN-13: 1603427554

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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.