Leseprobe
* Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Philip Hasheider
* Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.
Ratgeber / Essen & Trinken
Beschreibung
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
Kundenbewertungen
lean meat, processing your own meat, tutorial, drying meat, top round steak, self-sufficiency, top round, lean cuts of meat, at home, flavor, venison, sodium sensitive, hunting, top round roast, meat, Butchering, meat processing, sodium, flank, sodium sensitivity, flavoring, sirloin, beginner's guide, sirloin steak, curing meat, processing meat, beginner, field dressing, marinades, how to, process meat yourself, smoking meat, low sodium, make your own jerky, round roast, Food preservation, guide, how do I, goat, lean beef, loin, avoiding preservatives, muscle, how-to, marinated, avoiding chemicals, pork, self sufficiency, brisket, gluten free, dry meat, avoiding gluten, understanding, poultry, flavorings, buffalo, jerky, jerky making, flavors, steak, sausage making, drying meat in a dehydrator, flank steak, chicken, lean cut, butcher, marinate, butchery