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Informationen zum Autor 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. Klappentext 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 Zusammenfassung 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. Inhaltsverzeichnis Introduction 1 About This Book 1 Conventions Used in This Book 2 What You're Not to Read 2 Foolish Assumptions 3 How This Book is Organized 3 Part I: Time to Meet Your Meat! 3 Part II: Poultry, Rabbit, and Lamb Butchery 4 Part III: Pork Butchery 4 Part IV: Beef Butchery 4 Part V: Sausage-Making and Using the Whole Animal 4 Part VI: The Part of Tens 5 Icons Used in This Book 5 Where to Go from Here 5 Part I: Time to Meet Your Meat! 7 Chapter 1: The Butchery Room 9 Understanding the Importance of Ye Ol' Butcher Shoppe 10 Identifying what butchers do 11 Patronizing your local shop 14 Assuming the Role of Butcher in Your Own Home 14 Knowledge and equipment you need 15 The benefits of butchering your own meat 15 Preserving Traditions: Sausage-Making and Other Preservation Methods 17 Making sausage 17 Other preservation techniques 19 Promoting Healthy Food Systems 19 Chapter 2: Meat is Meat, Right? Wrong! 21 Knowing What You're Getting 21 You say "tomato"; I say "porcupine" - Playing the name game 22 Think cooking instead of cutting 22 Deciphering labels 24 Focusing on Flavor 26 The amount and kind of fat 26 The age of the animal 28 The meat's grade 28 Whether the meat is dry or wet aged 29 Ensuring...
