Philip Hasheider

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

• Broschiertes Buch

Produktbeschreibung

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making is an essential reference for DIY, self-sufficient farmers, ranchers, and huntersâ with trusted step-by-step instructions on butchering and processing beef, pork, venison, lamb, poultry, and goats.

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Produktdetails

• Verlag: Quarto Publishing Group USA Inc
• Seitenzahl: 224
• Erscheinungstermin: 29. Oktober 2019
• Englisch
• Abmessung: 228mm x 180mm x 20mm
• Gewicht: 514g
• ISBN-13: 9781558329874
• ISBN-10: 1558329870
• Artikelnr.: 55024552

Autorenporträt

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Inhaltsangabe

Introduction
Chapter 1: Muscles are Meat
Chapter 2: Knives and other Equipment
Chapter 3: Beef, Bison, and Veal
Chapter 4: Sheep, Lambs, and Goats
Chapter 5: Pork
Chapter 6: Poultry and other Fowl
Chapter 7: Venison
Chapter 8: Meat Byproducts and Food Preservation
Chapter 9: Meat Curing and Smoking
Chapter 10: Sausages
Chapter 11: Making Jerky
Glossary
About the Author
Acknowledgements
Index