The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making - by Philip Hasheider (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><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> <p/> 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. <p/> 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?<p/><br></br><p><b> About the Author </b></p></br></br><p><b>Philip Hasheider</b> is a farmer and writer. He's the author of <i>How to Raise Cattle</i>; <i>How to Raise Pigs</i>;<i> The Complete Book of Butchering, Smoking, Curing, and Sausage Making</i>; <i>The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish</i>; and <i>The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More</i><i></i>. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.</p>
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