Synopses & Reviews
Learn to:
- Shop for the best quality meat
- Develop knife skills and techniques
- Butcher whole animals and produce professional cuts
- Make your own delicious sausages
Expert tips and instructions to help you butcher your own meat and make homemade sausages!
Whether you're interested in supporting local farms and butchering whole animals or purchasing large cuts of meat from the grocery store, Butchery & Sausage-Making For Dummies is for you. We show you how to make delectable and usable cuts for poultry, rabbit, beef, pork, lamb, and goat. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers helpful tips and guidance for home cooks and beginner butchers. We've also got great tips and recipes for making homemade sausages, plus curing and smoking techniques. Butchery & Sausage-Making For Dummies is an invaluable resource for those interested in getting back-to-basics with their meat.
- Go shopping find out what kind of meat is available and what is right for you
- Sharpen your knives learn useful knife skills and figure out which tools you need to get started
- Learn the cuts explore traditional and specialty cuts, and how to substitute cuts in recipes
- Butcher like a pro use our expert tips and step-by-step instructions to butcher poultry, rabbit, beef, pork, lamb, and goat
- Get cooking try out our recipes for making delicious sausages from scratch
Open the book and find:
- The benefits of butchering your own meat
- Suggested preparations for a variety of cuts
- The best tools for the job
- How to cure meat
- What to do with leftover trim and fat
- How to make precise cuts
- Tips for processing and smoking meat
- Ten sausage-making secrets
Synopsis
Discover how to butcher your own meat and make homemade sausageWith interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages.
With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking.
- Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods
- Provides helpful tips and guidance for home cooks and beginner butchers
- Provides needed guidance for those looking to explore this long-overlooked profession
Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
Synopsis
| Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. - Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods
- Provides helpful tips and guidance for home cooks and beginner butchers
- Provides needed guidance for those looking to explore this long-overlooked profession
Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store. |
|
About the Author
Tia Harrison is co-founder of The Butcher's Guild, executive chef and co-owner of Sociale Restaurant, and co-owner of Avedano's Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, and reviving the dying art of butchering by hand in addition to supporting small farms and sustainable food systems.
Table of Contents
Introduction 1
Part I: Time to Meet Your Meat! 7
Chapter 1: The Butchery Room 9
Chapter 2: Meat Is Meat, Right? Wrong! 21
Chapter 3: Cuts and Terminology: The Basics of Butchery 33
Chapter 4: Basic Knife Skills, Tools, and Techniques 45
Part II: Poultry, Rabbit, and Lamb Butchery 61
Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63
Chapter 6: What’s Up, Doc? Rascally Rabbits! 85
Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99
Part III: Pork Butchery 121
Chapter 8: Porky Pig: Understanding the Beast 123
Chapter 9: Pork: Cutting It Up 133
Chapter 10: Moving into Pork Subprimals 151
Part IV: Beef Butchery 173
Chapter 11: What’s Your Beef? Understanding the Cuts 175
Chapter 12: Beef: The Forequarter 185
Chapter 13: Beef: The Hindquarter 221
Part V: Sausage-Making and Using the Whole Animal 245
Chapter 14: Setting Yourself Up for Sausage 247
Chapter 15: Sausage-Making Techniques 257
Chapter 16: Scrumptious Sausage Recipes 273
Chapter 17: Processing Techniques: The Good Kind 299
Part VI: The Part of Tens 313
Chapter 18: Top Ten Mistakes to Avoid When Butchering 315
Chapter 19: Top Ten Grilling Cuts 321
Chapter 20: Ten Sssshhhhausage-Making Secrets 327
Index 333