Coverart for item
The Resource The ultimate guide to butchering, smoking, curing, sausage, and jerky making, Philip Hasheider

The ultimate guide to butchering, smoking, curing, sausage, and jerky making, Philip Hasheider

Label
The ultimate guide to butchering, smoking, curing, sausage, and jerky making
Title
The ultimate guide to butchering, smoking, curing, sausage, and jerky making
Statement of responsibility
Philip Hasheider
Creator
Author
Subject
Language
eng
Summary
"Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you'll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?" -- ONIX annotation
Cataloging source
YDX
http://library.link/vocab/creatorName
Hasheider, Philip
Illustrations
illustrations
Index
index present
Literary form
non fiction
http://library.link/vocab/subjectName
  • Slaughtering and slaughter-houses
  • Meat
  • Meat
  • Slaughtering and slaughter-houses
Label
The ultimate guide to butchering, smoking, curing, sausage, and jerky making, Philip Hasheider
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Dimensions
23 cm
Extent
224 pages
Isbn
9781558329874
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color)
System control number
(OCoLC)1082561633
Label
The ultimate guide to butchering, smoking, curing, sausage, and jerky making, Philip Hasheider
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Dimensions
23 cm
Extent
224 pages
Isbn
9781558329874
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color)
System control number
(OCoLC)1082561633

Library Locations

    • South Columbus Public LibraryBorrow it
      2034 S. Lumpkin Road, Columbus, GA, 31903, US
      32.415104 -84.951737
Processing Feedback ...