By Tia Harrison

TS1962.H37 2012
664’.902
C2012-902751-0

Discover easy methods to butcher your individual meat and make home made sausage
With curiosity in a back-to-basics method of nutrients at the rise,more and extra individuals are changing into attracted to butchering their very own meat and making high quality, preservative-free sausages.

With easy-to-follow directions and illustrations, Butchery& Sausage-Making For Dummies deals readers a glance at easy methods to butcher chicken, rabbit, pork, beef, lamb, and goats. The ebook also will discover sausage-making, with counsel and recipes, and may examine conserving meat via curing and smoking.

  • Offers common, more fit possible choices for sausages and preserved meats for individuals cautious of processed foods
  • Provides worthy counsel and tips for domestic chefs and newbie butchers
  • Provides wanted counsel for these trying to discover this long-overlooked profession

Butchery & Sausage Making For Dummies is a useful source for domestic chefs attracted to being extra dependable approximately their meat, or those who want to get a better price and revel in more fit possible choices to what's present in their neighborhood grocery store.

Tia Harrison is co-founder of The Butcher's Guild, government chef and co-owner of Sociale eating place, and co-owner of Avedano's Meats, a local butcher store that specializes in complete animal butchery. Tia is keen about nutrition, schooling, and reviving the demise paintings of butchering by means of hand as well as aiding small farms and sustainable nutrition structures.

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Extra resources for Butchery & Sausage-Making For Dummies

Sample text

I have heard many butchers tell tales of how the neighborhood butcher was much like the neighborhood bartender or hairdresser. Most people shopped for food several times a week, so butchers knew their customers well — their stories, their children, their cooking predilections. . The butchers may have heard a scandalous story or two, shared thoughtful advice, or donated meat to their neighborhood barbeque. Like Sam on The Brady Bunch, they were part of daily life and traditions. Unfortunately, butchery as a profession has been in decline for a number of years.

Raw or fresh sausage, like mild Italian or breakfast sausage, have a shorter shelf life and must be cooked completely through before eating. Forcemeats: Forcemeats are a mixture of meat, fat, and seasoning that are emulsified together, usually through grinding or pureeing. Examples of forcemeats include pate, terrine, and roulades. Emulsified sausages: Emulsified sausages are cooked sausages whose fillings have been processed into a fine paste. Examples of emulsified sausages include hot dogs and bologna.

Many mouthwatering legacies have been built upon your tasty links. Whether you feel that sausage deserves its own poetry or not, sausage is treasured by cultures world-wide, adored by millions, and known by many names (saussison, wurst, bangers, franks, and wieners, to name just a few). Traditionally, sausage fillings, made up of the leavings (leftovers from the butchery process), were mixed with salt and other spices and stuffed into intestinal casings. Today, sausage may use leavings as well as actual minced cuts of meat.

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