Butchery and Sausage-Making For Dummies

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John Wiley & Sons, Feb 15, 2013 - Technology & Engineering - 384 pages
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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.

 

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Contents

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Poultry Rabbit and Lamb Butchery
Time to Meet Your Meat
Meat Is Meat Right? Wrong
Focusing on Flavor
Cuts and Terminology The Basics of Butchery
Basic Knife Skills Tools and Techniques
Duck Duck Goose Chickens Starting with Poultry
Whats Up Doc? Rascally Rabbits
Baaaaack to Basics Lamb and Goat Butchery
The Loin
Pork Cutting It
Moving into Pork Subprimals
Copyright

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About the author (2013)

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.

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