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Butchery and Sausage-Making For Dummies, by Tia Harrison
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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.
- Sales Rank: #1217105 in eBooks
- Published on: 2013-02-15
- Released on: 2013-02-15
- Format: Kindle eBook
From the Back Cover
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
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.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Full of techniques, tips and ticks.
By Marzena
I've been messing about (literally) with home butchery for a while and enjoy boning poultry etc. This book is now helping me advance my skills with a bunch of useful techniques, hints and tricks. I think it's also useful for a butchery novice as it covers all the basics, plus has some really cool recipes for cuts as well as sausage.
I particularly found the chapters on sausage making useful as there are many techniques that are not obvious or intuitive and this book is full of helpful hints to perfect my home sausages eg putting your meat grinder parts in the freezer before you start. Unlike other cookbooks it explains why you're doing something before you actually begin preparing and cooking.
I also enjoyed the style of writing. It's a nice mix of factual, practical and 'human' writing. It doesn't feel like a technical text but it also doesn't patronize the reader by oversimplifying. I love all the small hints and tips on every page. I'd recommend it to both butchery beginners and those who feel pretty confident already but want to advance their skills.
3 of 4 people found the following review helpful.
Terrific book for those who want professional meaty tutoring in lamen's terms!
By Carly Russell
I was so excited to read this book. While this book is easy to follow - similar to that of other Dummies books, the author presents the meaty material in such a way that you not only feel like you are getting an education on how to cut meat, but you also are left feeling enlightened.
I am a novice, self-taught cook who attempts most of her culinary endeavors on weekends. I per-ordered this book and was excited to begin reading it immediately. I like that it's set up so that I can skip around easily - however I read the book cover to cover initially. This book will become a permanent fixture in my kitchen as a great reference.
While I feel I have a pretty good handle on interpreting recipes and techniques in written form, I'm often lost during the holidays when it comes to selecting meat and poultry for all of those "new" recipes I want to try. What burns me the most is when I find a great recipe, but can't locate the exact cut of meat the recipe calls for. The author does a great job of equipping you to make informed decisions about substitutes.
Finally, I love all of the detail on how to cut and prepare the meat. Bottom line, this book has totally inspired me! It's jam packed with so much information. I think anyone looking for a book that demystifies meat will thoroughly enjoy this book. I'm going to give it as gifts to my nieces who are getting ready to move out on their own. I wish I had read this book BEFORE I ever prepared my first Turkey or cooked my first Roast, Steak, etc. I wish I knew then, what I know now!
0 of 0 people found the following review helpful.
Good reading
By Robert Warren Williams Jr
Read the book it is pretty good, goes through how to cut up meat and how to make sausage and other things I have tried some of the recipes in it they came out good I really liked the bologna. I would recommend this to someone interested in processing their own meat.
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