Basic Butchering Of Livestock And Game
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Basic Butchering Of Livestock Game
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Author : John J. Mettler
language : en
Publisher: Storey Books
Release Date : 1986
Basic Butchering Of Livestock Game written by John J. Mettler and has been published by Storey Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Meat cutting categories.
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions. Here is everything you need to know: At what age to butcher an animal How to kill, skin, slaughter, and butcher How to dress out game in a field Salting, smoking, and preserving Tools, equipment, the setup More than thirty recipes using all kinds of meat
Basic Butchering Of Livestock And Game
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Author : John Mettler
language : en
Publisher:
Release Date : 1986-01-10
Basic Butchering Of Livestock And Game written by John Mettler and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986-01-10 with categories.
Basic Butchering Of Livestock Game
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Author : John J. Mettler
language : en
Publisher: Hachette UK
Release Date : 1986-08-31
Basic Butchering Of Livestock Game written by John J. Mettler and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986-08-31 with Technology & Engineering categories.
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.
Basic Butchering Of Livestock And Game
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Author : John J. Mettler
language : en
Publisher:
Release Date : 2003-01-01
Basic Butchering Of Livestock And Game written by John J. Mettler and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with Meat cutting categories.
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations, the reader is provided with complete, step-by-step instructions. The book concludes with more than 30 recipes.
The Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making
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Author : Philip Hasheider
language : en
Publisher: Harvard Common Press
Release Date : 2019-10-29
The Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making written by Philip Hasheider and has been published by Harvard Common Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with Cooking categories.
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them 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 the most popular 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 The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Butchering Poultry Rabbit Lamb Goat And Pork
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Author : Adam Danforth
language : en
Publisher: Storey Publishing
Release Date : 2014-03-11
Butchering Poultry Rabbit Lamb Goat And Pork written by Adam Danforth and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-11 with Technology & Engineering categories.
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
Butchering Processing And Preservation Of Meat
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Author : Frank G. Ashbrook
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Butchering Processing And Preservation Of Meat written by Frank G. Ashbrook and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
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
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Author : Ryan Farr
language : en
Publisher: Chronicle Books
Release Date : 2011-11-16
Whole Beast Butchery written by Ryan Farr and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-16 with Cooking categories.
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 Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making
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Author : Philip Hasheider
language : en
Publisher: Harvard Common Press
Release Date : 2019-10-29
The Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making written by Philip Hasheider and has been published by Harvard Common Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with Cooking categories.
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them 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 the most popular 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 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
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Author : Monte Burch
language : en
Publisher: Simon and Schuster
Release Date : 2014-07-08
The Ultimate Guide To Home Butchering written by Monte Burch and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-08 with Sports & Recreation categories.
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.