Basic Butchering of Livestock & Game

Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

Author: John J. Mettler

Publisher: Storey Publishing

ISBN: 1603425888

Category: Technology & Engineering

Page: 208

View: 967

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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.
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Home Sausage Making

How-To Techniques for Making and Enjoying 100 Sausages at Home

Author: Susan Mahnke Peery,Charles G. Reavis

Publisher: Storey Publishing

ISBN: 1603424512

Category: Cooking

Page: 288

View: 5110

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This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
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Storey's Guide to Raising Pigs, 3rd Edition

Care, Facilities, Management, Breeds

Author: Kelly Klober

Publisher: Storey Publishing

ISBN: 1603426868

Category: Technology & Engineering

Page: 374

View: 3403

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Learn how to successfully raise your own pigs. Stressing the importance of sustainable and environmentally friendly farming practices, Kelly Klober provides expert tips on making your hog operation more efficient and profitable. Storey’s Guide to Raising Pigs will give beginners the confidence they need to succeed, while inspiring experienced farmers to try new techniques and experiment with new breeds.
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Field Guide to Meat

How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Author: Aliza Green

Publisher: Quirk Books

ISBN: 9781594740176

Category: Cooking

Page: 311

View: 2145

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Following up on Field Guide to Stains and Field Guide to Produce, this handy, pocket-size guide will appeal to professional chefs and home cooks alike. Photos and text provide details on every cut of meat available-including beef, pork, poultry, rabbit, boar, alligator and cured meats-as well as tips on basic preparation and serving suggestions.
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