This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. Discover an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more.
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.
Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.
With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
•How to make the best primal and retail cuts from an animal
•How to field dress wild game
•Why cleanliness and sanitation are of prime importance for home processing
•What tools, equipment, and supplies are needed for home butchering
•How to safely handle live animals before slaughter
•Important safety practices to avoid injuries
•About the changes meat goes through during processing
•Why temperature and time are important factors in meat processing
•How to properly dispose of unwanted parts
•The details of animal anatomy
The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Smoke and cure everything from store-bought meats to freshly harvested fish and game!
Drawing on more than 40 years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products.
The Complete Guide to Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools.
Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, we can make animals an optimal source of food, fiber and environmental management.
You haven’t become a true food-crafter until you’ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon Jamie Bissonnette?
The New Charcuterie Cookbook features sausages, confits, salumi, and many other dishes for the home cook. With a wide variety of recipes such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec, and Simply Perfect Duck Prosciutto, you’ll have a whole chopping block full of fun and different flavors to try that are distinctively Bissonnette’s.
Jules Aron has cracked the code on delicious vegan cheese you can make at home! These 60 plant-based cheeses are made with nuts, seeds, tofu, and vegetables, and range from mild and creamy to sharp and firm.
Recreate the flavor and texture of your favorite cheese without the dairy, using all-natural techniques and secret ingredients like agar, miso, carrageenan, nutritional yeast, and probiotics. Build the perfect vegan cheese plate with French-style Brie from fermented cashews, tofu-based Herbed Feta, and sliceable, meltable Cauliflower Jack.