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Culinary Arts

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With interest in a back-to-basics approach to food at a high, 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 step-by-step 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. 

Butchery and Sausage-Making For Dummies

12th+

BUTCHERY AND SAUSAGE-MAKING FOR DUMMIES

Duration

Duration Unit Of Measure

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Front Cover.
Half Title Page.
Title Page.
Copyright Page.
About the Author.
Dedication.
Author&#x2019;s Acknowledgments.
Contents at a Glance.
Recipes at a Glance.
Table of Contents.
1: Introduction.
2: Time to Meet Your Meat!.
3: The Butchery Room.
4: Meat Is Meat, Right? Wrong!.
5: Cuts and Terminology: The Basics of Butchery.
6: Basic Knife Skills, Tools, and Techniques.
7: Poultry, Rabbit, and Lamb Butchery.
8: Duck, Duck, Goose, Chickens: Starting with Poultry.
9: What&#x2019;s Up, Doc? Rascally Rabbits!.
10: Baaaaack to Basics: Lamb and Goat Butchery.
11: Pork Butchery.
12: Porky Pig: Understanding the Beast.
13: Pork: Cutting It Up.
14: Moving into Pork Subprimals.
15: Beef Butchery.
16: What&#x2019;s Your Beef? Understanding the Cuts.
17: Beef: The Forequarter.
18: Beef: The Hindquarter.
19: Sausage-Making and Using the Whole Animal.
20: Setting Yourself up for Sausage.
21: Sausage-Making Techniques.
22: Scrumptious Sausage Recipes.
23: Processing Techniques: The Good Kind.
24: The Part of Tens.
25: Top Ten Mistakes to Avoid When Butchering.
26: Top Ten Grilling Cuts.
27: Ten Sssshhhhausage-Making Secrets.
Index.

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Butchery and Sausage-Making For Dummies