Basic Butchering Of Livestock Game

Author: John J. Mettler
Publisher: Storey Publishing
ISBN: 1603425888
Size: 68.39 MB
Format: PDF, Kindle
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This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

The Butcher S Apprentice

Author: Aliza Green
Publisher:
ISBN: 1592537766
Size: 54.48 MB
Format: PDF, Mobi
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The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

Home Sausage Making

Author: Susan Mahnke Peery
Publisher: Storey Publishing
ISBN: 1603424512
Size: 55.58 MB
Format: PDF, ePub, Docs
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This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.

Storey S Guide To Raising Pigs 3rd Edition

Author: Kelly Klober
Publisher: Storey Publishing
ISBN: 1603426868
Size: 30.50 MB
Format: PDF, Kindle
View: 459
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Learn how to successfully raise your own pigs. Stressing the importance of sustainable and environmentally friendly farming practices, Kelly Klober provides expert tips on making your hog operation more efficient and profitable. Storey’s Guide to Raising Pigs will give beginners the confidence they need to succeed, while inspiring experienced farmers to try new techniques and experiment with new breeds.

Field Guide To Meat

Author: Aliza Green
Publisher: Quirk Books
ISBN: 9781594740176
Size: 80.85 MB
Format: PDF, ePub, Mobi
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Following up on Field Guide to Stains and Field Guide to Produce, this handy, pocket-size guide will appeal to professional chefs and home cooks alike. Photos and text provide details on every cut of meat available-including beef, pork, poultry, rabbit, boar, alligator and cured meats-as well as tips on basic preparation and serving suggestions.

Margo Feiden S The Calorie Factor

Author: Margo Feiden
Publisher:
ISBN:
Size: 11.73 MB
Format: PDF, Kindle
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Designed to be used by itself or in conjunction with any popular diet, this handy reference provides up-to-date, comprehensive calorie and carbohydrate information to help the weight watcher to make easy food comparisons and substitutions

Longman Lexicon Of Contemporary English

Author: Tom McArthur
Publisher: Addison-Wesley
ISBN:
Size: 80.49 MB
Format: PDF, ePub
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Designed to help students of English to increase their vocabulary, this contains over 15,000 entries covering 130 topics, from life and animals to war and peace. It brings together words with related meanings and lists them in sets to show the differences and similarities between them.

Butchering Processing And Preservation Of Meat

Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Size: 61.99 MB
Format: PDF, Kindle
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This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.