The complete book of butchering, smoking, curing, and sausage making : how to harvest your livestock & wild game
(Book)
Author
Published
Minneapolis, MN : Voyageur Press, 2010.
Physical Desc
255 pages : ill. (some col.) ; 24 cm.
Status
Description
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Copies
Location | Call Number | Status | Due Date |
---|---|---|---|
Limon Memorial Library - NONFICTION | 664.902 HAS | Checked Out | May 6, 2024 |
Limon Memorial Library - NONFICTION | 664.902 HAS | Checked Out | June 5, 2024 |
Nederland Community Library - NONFICTION | 664.902 Hasheider | On Shelf | |
Rampart Library District - Florissant (C354) - NONFICTION | 664.902 Has | On Shelf | |
Ridgway Public Library - NONFICTION | 664.9 HAS | On Shelf |
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More Details
Published
Minneapolis, MN : Voyageur Press, 2010.
Format
Book
Language
English
UPC
752748337824
Notes
General Note
Includes indexes.
Description
Here is a must-have book for all hunters and small-scale farmers who plan to process meat of any kind. Everything you need to know about how to dress and preserve meat is right here, from slaughtering to processing to methods of preservation, such as smoking and salting. Detailed step-by-step instructions and illustrations guide you through the entire process, from properly securing the animal to safely and humanely transforming the meat to a family meal. Readers will learn how to butcher everything from wild game, such as venison, to domestic animals, including beef, pork, lamb, poultry, and goats. Different cuts of meat are discussed, as well as instructions on how to make other products, such as sausages. Delicious recipes for a variety of meats are included. With the help of this book, readers will learn how to make the best primal and retail cuts from an animal; how to field dress 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; and the details of animal anatomy.--COVER
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Citations
APA Citation, 7th Edition (style guide)
Hasheider, P. (2010). The complete book of butchering, smoking, curing, and sausage making: how to harvest your livestock & wild game . Voyageur Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hasheider, Philip, 1951-. 2010. The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game. Voyageur Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hasheider, Philip, 1951-. The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game Voyageur Press, 2010.
MLA Citation, 9th Edition (style guide)Hasheider, Philip. The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game Voyageur Press, 2010.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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