Discover how to butcher your own meat and make homemade sausage
With interest in a back-to-basics approach to food on the rise, 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 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.
Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods
Provides helpful tips and guidance for home cooks and beginner butchers
Provides needed guidance for those looking to explore this long-overlooked profession
Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what’s found in their local grocery store.
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From the Inside Flap
Learn to:
Shop for the best quality meat
Develop knife skills and techniques
Butcher whole animals and produce professional cuts
Make your own delicious sausages
Expert tips and instructions to help you butcher your own meat and make homemade sausages!
Whether you’re interested in supporting local farms and butchering whole animals or purchasing large cuts of meat from the grocery store, Butchery & Sausage-Making For Dummies is for you. We show you how to make delectable and usable cuts for poultry, rabbit, beef, pork, lamb, and goat. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers helpful tips and guidance for home cooks and beginner butchers. We’ve also got great tips and recipes for making homemade sausages, plus curing and smoking techniques. Butchery & Sausage-Making For Dummies is an invaluable resource for those interested in getting back-to-basics with their meat.
Go shopping find out what kind of meat is available and what is right for you
Sharpen your knives learn useful knife skills and figure out which tools you need to get started
Learn the cuts explore traditional and specialty cuts, and how to substitute cuts in recipes
Butcher like a pro use our expert tips and step-by-step instructions to butcher poultry, rabbit, beef, pork, lamb, and goat
Get cooking try out our recipes for making delicious sausages from scratch
Open the book and find:
The benefits of butchering your own meat
Suggested preparations for a variety of cuts
The best tools for the job
How to cure meat
What to do with leftover trim and fat
How to make precise cuts
Tips for processing and smoking meat
Ten sausage-making secrets
From the Back Cover
Learn to:
Shop for the best quality meat
Develop knife skills and techniques
Butcher whole animals and produce professional cuts
Make your own delicious sausages
Expert tips and instructions to help you butcher your own meat and make homemade sausages!
Whether you’re interested in supporting local farms and butchering whole animals or purchasing large cuts of meat from the grocery store, Butchery & Sausage-Making For Dummies is for you. We show you how to make delectable and usable cuts for poultry, rabbit, beef, pork, lamb, and goat. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers helpful tips and guidance for home cooks and beginner butchers. We’ve also got great tips and recipes for making homemade sausages, plus curing and smoking techniques. Butchery & Sausage-Making For Dummies is an invaluable resource for those interested in getting back-to-basics with their meat.
Go shopping find out what kind of meat is available and what is right for you
Sharpen your knives learn useful knife skills and figure out which tools you need to get started
Learn the cuts explore traditional and specialty cuts, and how to substitute cuts in recipes
Butcher like a pro use our expert tips and step-by-step instructions to butcher poultry, rabbit, beef, pork, lamb, and goat
Get cooking try out our recipes for making delicious sausages from scratch
Open the book and find:
The benefits of butchering your own meat
Suggested preparations for a variety of cuts
The best tools for the job
How to cure meat
What to do with leftover trim and fat
How to make precise cuts
Tips for processing and smoking meat
Ten sausage-making secrets
About the Author
Tia Harrison is co-founder of The Butcher’s Guild, executive chef and co-owner of Sociale Restaurant, and co-owner of Avedano’s Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, and reviving the dying art of butchering by hand in addition to supporting small farms and sustainable food systems.
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