Butchery and Sausage-Making For Dummies (Τεμαχισμός κρέατος και παρασκευή λουκανίκων - έκδοση στα αγγλικά)

Butchery and Sausage-Making For Dummies

Author: Tia Harrison
ISBN: 9781118374948
Pages: 384
Format: 17 Χ 25
Binding: Paperback
Pub. Year: 2013

Learn to: Shop for the best quality meatDevelop knife skills and techniquesButcher whole animals and produce professional cutsMake your own delicious sausagesExpert 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 youSharpen your knives -- learn useful knife skills and figure out which tools you need to get startedLearn the cuts -- explore traditional and specialty cuts, and how to substitute cuts in recipesButcher like a pro -- use our expert tips and step-by-step instructions to butcher poultry, rabbit, beef, pork, lamb, and goatGet cooking -- try out our recipes for making delicious sausages from scratch"Open the book and find: The benefits of butchering your own meatSuggested preparations for a variety of cutsThe best tools for the jobHow to cure meatWhat to do with leftover trim and fatHow to make precise cutsTips for processing and smoking meatTen sausage-making secrets

Contents

Introduction 1
Part I: Time to Meet Your Meat! 7
Chapter 1: The Butchery Room 9
Chapter 2: Meat Is Meat, Right? Wrong! 21
Chapter 3: Cuts and Terminology: The Basics of Butchery 33
Chapter 4: Basic Knife Skills, Tools, and Techniques 45
Part II: Poultry, Rabbit, and Lamb Butchery 61
Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63
Chapter 6: What’s Up, Doc? Rascally Rabbits! 85
Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99
Part III: Pork Butchery 121
Chapter 8: Porky Pig: Understanding the Beast 123
Chapter 9: Pork: Cutting It Up 133
Chapter 10: Moving into Pork Subprimals 151
Part IV: Beef Butchery 173
Chapter 11: What’s Your Beef? Understanding the Cuts 175
Chapter 12: Beef: The Forequarter 185
Chapter 13: Beef: The Hindquarter 221
Part V: Sausage-Making and Using the Whole Animal 245
Chapter 14: Setting Yourself Up for Sausage 247
Chapter 15: Sausage-Making Techniques 257
Chapter 16: Scrumptious Sausage Recipes 273
Chapter 17: Processing Techniques: The Good Kind 299
Part VI: The Part of Tens 313
Chapter 18: Top Ten Mistakes to Avoid When Butchering 315
Chapter 19: Top Ten Grilling Cuts 321
Chapter 20: Ten Sssshhhhausage-Making Secrets 327
Index 333