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The Complete Book of Butchering, Smoking, Curing and Sausage Making

A must have book for all artisan small scale farmers and hunters…

$65.00 inc. GST

SKU: ISBN 9780-76033-7820 Category:

Description

Author: Philip Hasheider

A must have book for all artisan small-scale farmers and hunters who plan to process meat of any kind. This book will tell you everything that you need to know from slaughter to processing plus many delicious sausage recipes.

•How to make the best primal and retail cuts from an animal
•How to field dress 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

256 pages