Whether you hunt or work a small farm and hope to become more sufficient, this book can help you enjoy the better detailed instructions and easy-to-follow illustrations demystify the slaughtering and butchering process. Standard domestic and game animals and birds - from beef and veal to venison, pork, lamb and poultry - are discussed as well as:
* When to slaughter
* How to skin and butcher
* Field Dressing
* The latest Information on chronic wasting disease in deer
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller has been completely revised and updated. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters.
Home Sausage Making now completely revised and updated. This third edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.
A professional slaughterman demonstrates the techniques of slaughtering through to skinning. Then butcher Ian Backhouse sections the lamb into many different cuts, ready for cooking.
Duration: 45 minutes