The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making - by Philip Hasheider (Paperback)
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<b>Trust<i> The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making</i> to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.</b><br /><br /> Absolutely everything you need to know about <b>how to dress and preserve meat</b> is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in <b>step-by-step instructions and illustrations</b>, <b></b>which guide you through the entire process: how to properly secure the animal and then <b>safely and humanely</b> transforming the meat into future meals for your family. Along the way, you'll <b>learn about different cuts</b> of meat and learn<b> how to process them into different products</b>, like sausages<b> </b>and jerky.<br /><br /> With <i>The Complete Book of Butchering, Smoking, Curing, and Sausage Making</i>, you will quickly learn: <ul><li>How to make the best primal and retail cuts from an animal</li><li>How to field dress the most popular wild game</li><li>Why cleanliness and sanitation are of prime importance for home processing</li><li>What tools, equipment, and supplies are needed for home butchering</li><li>How to safely handle live animals before slaughter</li><li>Important safety practices to avoid injuries</li><li>About the changes meat goes through during processing</li><li>Why temperature and time are important factors in meat processing</li><li>How to properly dispose of unwanted parts</li><li>The details of animal anatomy</li></ul>The best meals are the ones you <b>make yourself</b>, why not extend this sentiment all the way to the meat itself?
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