By Tia Harrison

TS1962.H37 2012
664’.902
C2012-902751-0

Discover how you can butcher your personal meat and make home made sausage
With curiosity in a back-to-basics method of nutrients at the rise,more and extra everyone is changing into attracted to butchering their very own meat and making top of the range, preservative-free sausages.

With easy-to-follow directions and illustrations, Butchery& Sausage-Making For Dummies deals readers a glance at the best way to butcher chicken, rabbit, pork, beef, lamb, and goats. The ebook also will discover sausage-making, with counsel and recipes, and may examine holding meat via curing and smoking.

  • Offers normal, more fit possible choices for sausages and preserved meats for individuals cautious of processed foods
  • Provides valuable information and information for domestic chefs and newbie butchers
  • Provides wanted counsel for these seeking to discover this long-overlooked profession

Butchery & Sausage Making For Dummies is a useful source for domestic chefs drawn to being extra in charge approximately their meat, or those who want to get monetary savings and luxuriate in more fit choices to what's present in their neighborhood grocery store.

Tia Harrison is co-founder of The Butcher's Guild, government chef and co-owner of Sociale eating place, and co-owner of Avedano's Meats, a local butcher store that specializes in complete animal butchery. Tia is enthusiastic about nutrients, schooling, and reviving the loss of life artwork of butchering through hand as well as aiding small farms and sustainable nutrition platforms.

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Extra info for Butchery & Sausage-Making For Dummies

Example text

42 In this part, you discover vital background information and nerdy meat facts that will set you on the right path to butchering your meat at home. As with any skill, you need to start with the basics, and quite often the basics are information about the history and inner workings of the trade. This part also includes a lot of must-know info, too, like where to source your meat, what kind of equipment you need, and how to butcher efficiently and safely. 43 Chapter 1 The Butchery Room In This Chapter Looking at the butcher’s role Identifying the benefits of butchering your own meat Delving into the joys of sausage-making and other preservation techniques What do butchers do?

You can also use the table of contents to find broad categories of information or the index to look up more specific things. 41 Part I Time to Meet Your Meat! In this part . . 42 In this part, you discover vital background information and nerdy meat facts that will set you on the right path to butchering your meat at home. As with any skill, you need to start with the basics, and quite often the basics are information about the history and inner workings of the trade. This part also includes a lot of must-know info, too, like where to source your meat, what kind of equipment you need, and how to butcher efficiently and safely.

Crafting a beautiful, varied case with delicious-looking meat is a butcher’s main source of pride and passion. If the counter doesn’t look attractive, or if the products are not fresh or well displayed, you probably won’t keep your customers coming back, and for neighborhood butcher shops, shoppers who return every week are key. Some butchers may have expertise in all areas of this process. Others specialize in a particular animal or in the further processing of trim and fats. Further processing refers to taking semi-finished agricultural products and transforming them into a consumer-ready state.

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