{"product_id":"butchery-and-sausage-making-for-dummies-isbn-9781118374948","title":"Butchery and Sausage-Making For Dummies","description":"\u003cb\u003eDiscover how to butcher your own meat and make homemade sausage\u003c\/b\u003e  \u003cp\u003eWith 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.\u003c\/p\u003e \u003cp\u003eWith easy-to-follow instructions and illustrations, \u003ci\u003eButchery \u0026amp; Sausage-Making For Dummies\u003c\/i\u003e 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eOffers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods\u003c\/li\u003e \u003cli\u003eProvides helpful tips and guidance for home cooks and beginner butchers\u003c\/li\u003e \u003cli\u003eProvides needed guidance for those looking to explore this long-overlooked profession\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eButchery \u0026amp; Sausage Making For Dummies\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAbout This Book 1\u003c\/p\u003e \u003cp\u003eConventions Used in This Book 2\u003c\/p\u003e \u003cp\u003eWhat You’re Not to Read 2\u003c\/p\u003e \u003cp\u003eFoolish Assumptions 3\u003c\/p\u003e \u003cp\u003eHow This Book is Organized 3\u003c\/p\u003e \u003cp\u003ePart I: Time to Meet Your Meat! 3\u003c\/p\u003e \u003cp\u003ePart II: Poultry, Rabbit, and Lamb Butchery 4\u003c\/p\u003e \u003cp\u003ePart III: Pork Butchery 4\u003c\/p\u003e \u003cp\u003ePart IV: Beef Butchery 4\u003c\/p\u003e \u003cp\u003ePart V: Sausage-Making and Using the Whole Animal 4\u003c\/p\u003e \u003cp\u003ePart VI: The Part of Tens 5\u003c\/p\u003e \u003cp\u003eIcons Used in This Book 5\u003c\/p\u003e \u003cp\u003eWhere to Go from Here 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Time to Meet Your Meat! 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: The Butchery Room 9\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding the Importance of Ye Ol’ Butcher Shoppe 10\u003c\/p\u003e \u003cp\u003eIdentifying what butchers do 11\u003c\/p\u003e \u003cp\u003ePatronizing your local shop 14\u003c\/p\u003e \u003cp\u003eAssuming the Role of Butcher in Your Own Home 14\u003c\/p\u003e \u003cp\u003eKnowledge and equipment you need 15\u003c\/p\u003e \u003cp\u003eThe benefits of butchering your own meat 15\u003c\/p\u003e \u003cp\u003ePreserving Traditions: Sausage-Making and Other Preservation Methods 17\u003c\/p\u003e \u003cp\u003eMaking sausage 17\u003c\/p\u003e \u003cp\u003eOther preservation techniques 19\u003c\/p\u003e \u003cp\u003ePromoting Healthy Food Systems 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Meat is Meat, Right? Wrong! 21\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKnowing What You’re Getting 21\u003c\/p\u003e \u003cp\u003eYou say “tomato”; I say “porcupine” — Playing the name game 22\u003c\/p\u003e \u003cp\u003eThink cooking instead of cutting 22\u003c\/p\u003e \u003cp\u003eDeciphering labels 24\u003c\/p\u003e \u003cp\u003eFocusing on Flavor 26\u003c\/p\u003e \u003cp\u003eThe amount and kind of fat 26\u003c\/p\u003e \u003cp\u003eThe age of the animal 28\u003c\/p\u003e \u003cp\u003eThe meat’s grade 28\u003c\/p\u003e \u003cp\u003eWhether the meat is dry or wet aged 29\u003c\/p\u003e \u003cp\u003eEnsuring you get the best flavor 30\u003c\/p\u003e \u003cp\u003eBroadening Your Definition of “Good” 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Cuts and Terminology: The Basics of Butchery 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBreaking It Down the Easy Way: Meat Maps 34\u003c\/p\u003e \u003cp\u003eMaking Heads or Tails of Butchery Terminology 36\u003c\/p\u003e \u003cp\u003eKeeping track of body parts and positions 36\u003c\/p\u003e \u003cp\u003eUnderstanding cut terminology 38\u003c\/p\u003e \u003cp\u003eBreaking news: Bench (or table) or hanging 38\u003c\/p\u003e \u003cp\u003eSourcing the Freshest Cuts from the Supplier or Meat Counter 39\u003c\/p\u003e \u003cp\u003eFinding a reputable supplier 39\u003c\/p\u003e \u003cp\u003eJudging freshness at the meat counter 40\u003c\/p\u003e \u003cp\u003eIdentifying standard and specialty cuts 41\u003c\/p\u003e \u003cp\u003eSubstituting Cuts in Recipe Planning 41\u003c\/p\u003e \u003cp\u003eBraising, slow cooking cuts 41\u003c\/p\u003e \u003cp\u003eGrilling or quick-searing cuts 42\u003c\/p\u003e \u003cp\u003eRoasting cuts 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Basic Knife Skills, Tools, and Techniques 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKnives, Mallets, and More: Gathering Your Butchery Tools 46\u003c\/p\u003e \u003cp\u003eThe essential cutting implements 46\u003c\/p\u003e \u003cp\u003eOther necessary items 48\u003c\/p\u003e \u003cp\u003eUseful but nonessential items 49\u003c\/p\u003e \u003cp\u003eMaking Confident and Fluid Cuts: Basic Grips and Posture 49\u003c\/p\u003e \u003cp\u003eGet a grip! Holding your knife properly 50\u003c\/p\u003e \u003cp\u003eMaintaining good posture 52\u003c\/p\u003e \u003cp\u003eSpecial Techniques Every Butcher Should Know 53\u003c\/p\u003e \u003cp\u003eDenuding 53\u003c\/p\u003e \u003cp\u003eCutting steaks 54\u003c\/p\u003e \u003cp\u003eFrenching 55\u003c\/p\u003e \u003cp\u003eButterflying 56\u003c\/p\u003e \u003cp\u003eCubing meats for braising 58\u003c\/p\u003e \u003cp\u003eBeing Safe While Using Sharp Pointy Metal Tools 58\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Poultry, Rabbit, and Lamb Butchery 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA Word about Cutting Up Birds 64\u003c\/p\u003e \u003cp\u003eGetting familiar with poultry musculature 65\u003c\/p\u003e \u003cp\u003eBasic chicken-butchering tools and techniques 66\u003c\/p\u003e \u003cp\u003ePieces of Eight: Cutting Up a Fryer 67\u003c\/p\u003e \u003cp\u003eRemoving the head and feet 67\u003c\/p\u003e \u003cp\u003eRemoving the wings 68\u003c\/p\u003e \u003cp\u003eRemoving the legs 69\u003c\/p\u003e \u003cp\u003eCutting out the spine 70\u003c\/p\u003e \u003cp\u003eSplitting the breast 72\u003c\/p\u003e \u003cp\u003eDividing the legs into two pieces 73\u003c\/p\u003e \u003cp\u003eFinishing up 73\u003c\/p\u003e \u003cp\u003eCutting the Chicken into Five Equal Portions 74\u003c\/p\u003e \u003cp\u003eFreeing the oysters 74\u003c\/p\u003e \u003cp\u003eRemoving the legs and spine 75\u003c\/p\u003e \u003cp\u003eSectioning the wing portions 76\u003c\/p\u003e \u003cp\u003eMaking Boneless, Skinless Chicken Pieces 77\u003c\/p\u003e \u003cp\u003eRemoving the skin 77\u003c\/p\u003e \u003cp\u003eCutting up the skinned chicken 78\u003c\/p\u003e \u003cp\u003eDeboning the breast 78\u003c\/p\u003e \u003cp\u003eDeboning the thigh and drumsticks 79\u003c\/p\u003e \u003cp\u003eImpressing Your Neighbors: Boneless Chicken Halves 81\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: What’s Up, Doc? Rascally Rabbits! 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCutting Up Fryers and Roasters 85\u003c\/p\u003e \u003cp\u003eRemoving the offal and silver skin 86\u003c\/p\u003e \u003cp\u003eRemoving the back legs 87\u003c\/p\u003e \u003cp\u003eRemoving the front legs 88\u003c\/p\u003e \u003cp\u003eCutting through the ribs 88\u003c\/p\u003e \u003cp\u003eRemoving the pelvis 90\u003c\/p\u003e \u003cp\u003eSectioning the saddle 90\u003c\/p\u003e \u003cp\u003ePortioning the loin 91\u003c\/p\u003e \u003cp\u003eFinishing up the rack 92\u003c\/p\u003e \u003cp\u003eDeboning the Rabbit 93\u003c\/p\u003e \u003cp\u003eRemoving the rib cage 94\u003c\/p\u003e \u003cp\u003eCutting out the skeleton 95\u003c\/p\u003e \u003cp\u003eRemoving the leg bones 96\u003c\/p\u003e \u003cp\u003eRemoving the arm bones 97\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting to Know Your Little Bovids 99\u003c\/p\u003e \u003cp\u003eThe lowdown on lamb 100\u003c\/p\u003e \u003cp\u003eGetting (to know) your goat 100\u003c\/p\u003e \u003cp\u003eCovering Lamb and Goat Butchery Basics 101\u003c\/p\u003e \u003cp\u003eOn the bench or on the hook? 101\u003c\/p\u003e \u003cp\u003eThe cuts 101\u003c\/p\u003e \u003cp\u003eDealing with the Neck\/Shoulder 104\u003c\/p\u003e \u003cp\u003eSlicing the Skirt Free 105\u003c\/p\u003e \u003cp\u003eRemoving the Flank 106\u003c\/p\u003e \u003cp\u003eTwo Tasks in One: Removing the Breast and Foreshank 107\u003c\/p\u003e \u003cp\u003eRemoving the foreshank 107\u003c\/p\u003e \u003cp\u003eRemoving the breast 108\u003c\/p\u003e \u003cp\u003eRemoving the Hindshanks 109\u003c\/p\u003e \u003cp\u003eUsing a saw to remove the hindshank 109\u003c\/p\u003e \u003cp\u003eUsing a boning knife to remove the hindshank 110\u003c\/p\u003e \u003cp\u003eRemoving the Shoulder 111\u003c\/p\u003e \u003cp\u003eThe Leg 112\u003c\/p\u003e \u003cp\u003eRemoving the legs from the loin 112\u003c\/p\u003e \u003cp\u003eSawing the legs in two 114\u003c\/p\u003e \u003cp\u003eWorking with the Rib 115\u003c\/p\u003e \u003cp\u003eSeparating the rib from the loin 115\u003c\/p\u003e \u003cp\u003eChining the rib 116\u003c\/p\u003e \u003cp\u003eCutting Denver ribs 118\u003c\/p\u003e \u003cp\u003ePortioning the rib chops 118\u003c\/p\u003e \u003cp\u003eThe Loin 119\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Pork Butchery 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Porky Pig: Understanding the Beast 123\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePork and Pigs: Getting to Know the Beast 124\u003c\/p\u003e \u003cp\u003ePork production 125\u003c\/p\u003e \u003cp\u003eWeighty matters: Making sense of pork poundage 125\u003c\/p\u003e \u003cp\u003ePork’s USDA identification categories 125\u003c\/p\u003e \u003cp\u003eFundamentals of Pork Butchery 126\u003c\/p\u003e \u003cp\u003eInspecting the carcass 126\u003c\/p\u003e \u003cp\u003ePaying attention to safety issues 127\u003c\/p\u003e \u003cp\u003eGetting Familiar with Pig Primals, Subprimals, and Retail Cuts 127\u003c\/p\u003e \u003cp\u003eFirst and second cuts: Primals and subprimals 127\u003c\/p\u003e \u003cp\u003eThe retail cuts 129\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Pork: Cutting It Up 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA Bit of Advice before You Begin 133\u003c\/p\u003e \u003cp\u003eRemoving the Head 134\u003c\/p\u003e \u003cp\u003eRemoving the Front Trotters (Feet) 136\u003c\/p\u003e \u003cp\u003eRemoving the trotters with your boning knife 136\u003c\/p\u003e \u003cp\u003eRemoving the trotters by sawing 137\u003c\/p\u003e \u003cp\u003eRemoving the Foreshanks 138\u003c\/p\u003e \u003cp\u003eSplitting the Breast-plate 139\u003c\/p\u003e \u003cp\u003eDealing with the Shoulders 140\u003c\/p\u003e \u003cp\u003eRemoving the shoulders 140\u003c\/p\u003e \u003cp\u003eSplitting the shoulders in two 142\u003c\/p\u003e \u003cp\u003eTrim work: Cleaning up the shoulder 143\u003c\/p\u003e \u003cp\u003eRemoving the Hind Trotters 143\u003c\/p\u003e \u003cp\u003eSectioning the Legs from the Loin 144\u003c\/p\u003e \u003cp\u003eFreeing the legs from the belly 144\u003c\/p\u003e \u003cp\u003eSeparating the loin from the legs 145\u003c\/p\u003e \u003cp\u003eSawing the legs in two 146\u003c\/p\u003e \u003cp\u003eRemoving the Pork Skirt Steaks 147\u003c\/p\u003e \u003cp\u003eCutting the Belly from the Loin 148\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Moving into Pork Subprimals 151\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFrom the Shoulder: The Boston Butt and Pork Shoulder (Picnic) 152\u003c\/p\u003e \u003cp\u003eSeparating the Boston butt from the picnic 152\u003c\/p\u003e \u003cp\u003eMaking retails cuts from the picnic 156\u003c\/p\u003e \u003cp\u003eProducing Retails Cuts from the Loin 158\u003c\/p\u003e \u003cp\u003eCutting center loin chops 158\u003c\/p\u003e \u003cp\u003eBoneless loin roast and chops 161\u003c\/p\u003e \u003cp\u003eBaby back ribs 164\u003c\/p\u003e \u003cp\u003eRemoving the tenderloin 165\u003c\/p\u003e \u003cp\u003ePorterhouse or T-bone steaks 166\u003c\/p\u003e \u003cp\u003eGetting Great Cuts from the Leg (or Ham) 167\u003c\/p\u003e \u003cp\u003eSpareribs from the Pork Belly 169\u003c\/p\u003e \u003cp\u003eTrimming Meat for Grind 170\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Beef Butchery 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: What’s Your Beef? Understanding the Cuts 175\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Lowdown on Beef Butchery 175\u003c\/p\u003e \u003cp\u003eMuscles matter! Paying attention to beef musculature 176\u003c\/p\u003e \u003cp\u003eMaximizing flavor and tenderness 177\u003c\/p\u003e \u003cp\u003ePlaying it safe 178\u003c\/p\u003e \u003cp\u003eDividing Up the Task: Primals, Subprimals, and Retail Cuts 178\u003c\/p\u003e \u003cp\u003eForequarter and hindquarter primals and subprimals 179\u003c\/p\u003e \u003cp\u003eThe retail cuts 180\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12: Beef: The Forequarter 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBreaking the Forequarter: The Basics 185\u003c\/p\u003e \u003cp\u003eFashioning a hook and rail 186\u003c\/p\u003e \u003cp\u003eCutting on the rail 187\u003c\/p\u003e \u003cp\u003eRemoving the Outside Skirt (Rail) 189\u003c\/p\u003e \u003cp\u003eSeparating Out the Chuck, Arm, and Brisket from the Plate and Rib (Rail) 190\u003c\/p\u003e \u003cp\u003eStep 1: Marking the chuck and rib 191\u003c\/p\u003e \u003cp\u003eStep 2: Separating the rib from the chuck 192\u003c\/p\u003e \u003cp\u003eStep 3: Scoring the brisket 193\u003c\/p\u003e \u003cp\u003eStep 4: Removing the arm from the chuck 193\u003c\/p\u003e \u003cp\u003eStep 5: Removing the brisket 195\u003c\/p\u003e \u003cp\u003eStep 6: Removing the neck meat and atlas joint 196\u003c\/p\u003e \u003cp\u003eStep 7: Removing the flat iron 197\u003c\/p\u003e \u003cp\u003eStep 8: Removing the chuck 198\u003c\/p\u003e \u003cp\u003eSquaring Up the Chuck Short Ribs (Rail) 199\u003c\/p\u003e \u003cp\u003eSectioning the Rib from the Plate (Rail) 201\u003c\/p\u003e \u003cp\u003eTrimming the Brisket (Bench) 202\u003c\/p\u003e \u003cp\u003eTrimming the Flat Iron (Bench) 203\u003c\/p\u003e \u003cp\u003eRemoving the Foreshank (Bench) 205\u003c\/p\u003e \u003cp\u003eCutting the foreshank from the arm 205\u003c\/p\u003e \u003cp\u003eOsso bucco 206\u003c\/p\u003e \u003cp\u003eThe Arm\/Shoulder Clod (Bench) 206\u003c\/p\u003e \u003cp\u003eRemoving the arm bone 207\u003c\/p\u003e \u003cp\u003eExtracting the petite filet 208\u003c\/p\u003e \u003cp\u003ePreparing a cross rib roast 209\u003c\/p\u003e \u003cp\u003eTying the arm roast 210\u003c\/p\u003e \u003cp\u003eThe Rib and Bone-in Ribeye Steaks (Bench) 210\u003c\/p\u003e \u003cp\u003eCutting bone-in rib eyes 210\u003c\/p\u003e \u003cp\u003eFrenching the bone-in rib eye 211\u003c\/p\u003e \u003cp\u003eChuck Short Ribs (Bench) 212\u003c\/p\u003e \u003cp\u003eFabricating the chuck roll 212\u003c\/p\u003e \u003cp\u003eSeaming out the mock tender 213\u003c\/p\u003e \u003cp\u003eRemoving the neck and spine 214\u003c\/p\u003e \u003cp\u003eThe last stages of the chuck 216\u003c\/p\u003e \u003cp\u003eOn the Bench: The Plate 217\u003c\/p\u003e \u003cp\u003eRemoving the inside skirt 217\u003c\/p\u003e \u003cp\u003eCutting the short ribs 217\u003c\/p\u003e \u003cp\u003eCleaning the breastbones 219\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13: Beef: The Hindquarter 221\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBreaking the Hindquarter: The Basics 221\u003c\/p\u003e \u003cp\u003eRemoving the Elephant Ear (Rail) 223\u003c\/p\u003e \u003cp\u003ePulling the Cod Fat (Rail) 224\u003c\/p\u003e \u003cp\u003eDealing with the Flank 225\u003c\/p\u003e \u003cp\u003eRemoving the flank (rail) 225\u003c\/p\u003e \u003cp\u003eFreeing the flank steak (bench) 226\u003c\/p\u003e \u003cp\u003ePulling the Tri-Tip (Rail) 227\u003c\/p\u003e \u003cp\u003eRemoving the Full Loin (Rail) 228\u003c\/p\u003e \u003cp\u003eRemoving and Portioning the Round (Rail) 230\u003c\/p\u003e \u003cp\u003eRemoving the knuckle from the round 230\u003c\/p\u003e \u003cp\u003eCutting the top sirloin free from the round 231\u003c\/p\u003e \u003cp\u003eRemoving the gooseneck (bottom round) 233\u003c\/p\u003e \u003cp\u003eCutting the Full Loin Down (Bench) 234\u003c\/p\u003e \u003cp\u003eRemoving the flank from the full loin 234\u003c\/p\u003e \u003cp\u003eSeaming out the inside skirt 235\u003c\/p\u003e \u003cp\u003eSeaming out the bottom sirloin flap (bavette steak) 236\u003c\/p\u003e \u003cp\u003eCutting the Tri-Tip Free (Bench) 237\u003c\/p\u003e \u003cp\u003eSeparating the Short Loin from the Sirloin (Bench) 238\u003c\/p\u003e \u003cp\u003eTaking Care of the Top Sirloin (Bench) 239\u003c\/p\u003e \u003cp\u003eRemoving the head filet 239\u003c\/p\u003e \u003cp\u003eDeboning the top sirloin 240\u003c\/p\u003e \u003cp\u003eCutting Steaks from the Short Loin (Bench) 241\u003c\/p\u003e \u003cp\u003eCutting bone-in steaks 242\u003c\/p\u003e \u003cp\u003eFrenching the bone-in steaks 242\u003c\/p\u003e \u003cp\u003eProducing Osso Bucco from the Hindshank (Bench) 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V: Sausage-Making and Using the Whole Animal 245\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14: Setting Yourself Up for Sausage 247\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGathering the Right Equipment 247\u003c\/p\u003e \u003cp\u003eThinking about your sausage-making needs 248\u003c\/p\u003e \u003cp\u003eChoosing a grinder 248\u003c\/p\u003e \u003cp\u003eLooking at mixers 249\u003c\/p\u003e \u003cp\u003eHave stuffer, will sausage 251\u003c\/p\u003e \u003cp\u003eOther essentials 252\u003c\/p\u003e \u003cp\u003eA word about casings 252\u003c\/p\u003e \u003cp\u003ePicking from a Plethora of Sausages 254\u003c\/p\u003e \u003cp\u003eCommon sausage flavor combos 254\u003c\/p\u003e \u003cp\u003eTypes of sausages 255\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15: Sausage-Making Techniques 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting in Touch with Your Inner Nerd: Sausage Science 257\u003c\/p\u003e \u003cp\u003eUsing quality ingredients 258\u003c\/p\u003e \u003cp\u003eGetting the right amount of moisture 258\u003c\/p\u003e \u003cp\u003eAchieving the right texture 259\u003c\/p\u003e \u003cp\u003eEnsuring a good bind 259\u003c\/p\u003e \u003cp\u003eUsing the proper technique 260\u003c\/p\u003e \u003cp\u003eFermented sausages and guarding against botulism 261\u003c\/p\u003e \u003cp\u003eMaking Sausage: The Basic Steps 262\u003c\/p\u003e \u003cp\u003eGathering your ingredients 262\u003c\/p\u003e \u003cp\u003ePreparing the meat for grinding 264\u003c\/p\u003e \u003cp\u003eChilling the meat before grinding and mixing 265\u003c\/p\u003e \u003cp\u003eGrinding and mixing your sausage 265\u003c\/p\u003e \u003cp\u003eStuffing the sausage into the casing 268\u003c\/p\u003e \u003cp\u003eTying the knot: Linking and drying sausages 269\u003c\/p\u003e \u003cp\u003eHanging your links to dry 270\u003c\/p\u003e \u003cp\u003eStoring Your Sausage 271\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16: Scrumptious Sausage Recipes 273\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChicken and Rabbit Sausage 274\u003c\/p\u003e \u003cp\u003eBeef Sausage 280\u003c\/p\u003e \u003cp\u003ePork Sausage 285\u003c\/p\u003e \u003cp\u003eLamb and Goat Sausage 294\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17: Processing Techniques: The Good Kind 299\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhole-Muscle Curing 299\u003c\/p\u003e \u003cp\u003eFollowing the general process 300\u003c\/p\u003e \u003cp\u003eIdentifying the equipment you need 301\u003c\/p\u003e \u003cp\u003eEnsuring safe curing practices 302\u003c\/p\u003e \u003cp\u003eTime for the cure 303\u003c\/p\u003e \u003cp\u003eSmoke ’Em If You Got ’Em 305\u003c\/p\u003e \u003cp\u003eGathering (or building) your equipment 305\u003c\/p\u003e \u003cp\u003eChoosing your wood chips 306\u003c\/p\u003e \u003cp\u003eSmoking tips 307\u003c\/p\u003e \u003cp\u003eMaking bacon 307\u003c\/p\u003e \u003cp\u003eFrom Scraps to Elegant Dining: Pâté, Terrines, and More 307\u003c\/p\u003e \u003cp\u003eMaking a meat paste: Pâtés 308\u003c\/p\u003e \u003cp\u003eCreating scrumptious layers: Terrines 308\u003c\/p\u003e \u003cp\u003eUpping the elegance factor: Galantines 309\u003c\/p\u003e \u003cp\u003eStocks and Sauces: It’s All Gravy, Baby 309\u003c\/p\u003e \u003cp\u003eThe secrets to a solid stock 310\u003c\/p\u003e \u003cp\u003eWhipping up a hearty sauce 311\u003c\/p\u003e \u003cp\u003ePraise the Lard, Save the Fats 312\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI: The Part of Tens 313\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18: Top Ten Mistakes to Avoid When Butchering 315\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKeeping a Messy Workspace 315\u003c\/p\u003e \u003cp\u003eLetting Your Meat Get Warm 316\u003c\/p\u003e \u003cp\u003eNot Following the Separation of Time or Space Rule 316\u003c\/p\u003e \u003cp\u003eNot Watching Your Posture 316\u003c\/p\u003e \u003cp\u003eImproperly Storing Your Meat 317\u003c\/p\u003e \u003cp\u003eLetting Your Knives Get Dull 318\u003c\/p\u003e \u003cp\u003eWasting Perfectly Useful Scrap 318\u003c\/p\u003e \u003cp\u003eRushing through the Process 318\u003c\/p\u003e \u003cp\u003eBeing Careless or Distracted 319\u003c\/p\u003e \u003cp\u003eBeing Fearful 319\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19: Top Ten Grilling Cuts 321\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChicken — The Whole Thing, Every Last Part 321\u003c\/p\u003e \u003cp\u003eRibs, Any Kind 322\u003c\/p\u003e \u003cp\u003eHamburgers, That Glorious Staple 322\u003c\/p\u003e \u003cp\u003eShow Me Some Leg, Lamb 323\u003c\/p\u003e \u003cp\u003eFlat Steaks and Their Three-Dimensional Flavor 323\u003c\/p\u003e \u003cp\u003ePork Chops — Brine and Shine 324\u003c\/p\u003e \u003cp\u003eFlat Iron, a Butchers’ Discovery 324\u003c\/p\u003e \u003cp\u003eLamb Saratoga, a Treasure Seeker’s Prize 324\u003c\/p\u003e \u003cp\u003eStrip Steak, America’s Sweetheart 325\u003c\/p\u003e \u003cp\u003eThe Rib Eye — There, I’ve Said It 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20: Ten Sssshhhhausage-Making Secrets 327\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKeep It Cool 327\u003c\/p\u003e \u003cp\u003eKeep It Clean 328\u003c\/p\u003e \u003cp\u003eKeep Notes 328\u003c\/p\u003e \u003cp\u003eGrind It Right 328\u003c\/p\u003e \u003cp\u003eGet in the Mix 329\u003c\/p\u003e \u003cp\u003eTest the Texture and Taste 329\u003c\/p\u003e \u003cp\u003eHone Your Stuffing Technique 330\u003c\/p\u003e \u003cp\u003ePractice Linking Tricks 331\u003c\/p\u003e \u003cp\u003eStore the Sausage Properly 331\u003c\/p\u003e \u003cp\u003eUse Quality Seasonings 331\u003c\/p\u003e \u003cp\u003eIndex 333\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTia Harrison\u003c\/b\u003e 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.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eLearn to:\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e \u003cli\u003eShop for the best quality meat\u003c\/li\u003e \u003cli\u003eDevelop knife skills and techniques\u003c\/li\u003e \u003cli\u003eButcher whole animals and produce professional cuts\u003c\/li\u003e \u003cli\u003eMake your own delicious sausages\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eExpert tips and instructions to help you butcher your own meat and make homemade sausages!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eWhether you're interested in supporting local farms and butchering whole animals or purchasing large cuts of meat from the grocery \u003ci\u003estore, Butchery \u0026amp; Sausage-Making For Dummies\u003c\/i\u003e 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, \u003ci\u003eButchery \u0026amp; Sausage-Making For Dummies\u003c\/i\u003e 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. \u003ci\u003eButchery \u0026amp; Sausage-Making For Dummies\u003c\/i\u003e is an invaluable resource for those interested in getting back-to-basics with their meat.  \u003c\/p\u003e\u003cul\u003e \u003cli\u003eGo shopping — find out what kind of meat is available and what is right for you\u003c\/li\u003e \u003cli\u003eSharpen your knives — learn useful knife skills and figure out which tools you need to get started\u003c\/li\u003e \u003cli\u003eLearn the cuts — explore traditional and specialty cuts, and how to substitute cuts in recipes\u003c\/li\u003e \u003cli\u003eButcher like a pro — use our expert tips and step-by-step instructions to butcher poultry, rabbit, beef, pork, lamb, and goat\u003c\/li\u003e \u003cli\u003eGet cooking — try out our recipes for making delicious sausages from scratch\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eOpen the book and find:\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e \u003cli\u003eThe benefits of butchering your own meat\u003c\/li\u003e \u003cli\u003eSuggested preparations for a variety of cuts\u003c\/li\u003e \u003cli\u003eThe best tools for the job\u003c\/li\u003e \u003cli\u003eHow to cure meat\u003c\/li\u003e \u003cli\u003eWhat to do with leftover trim and fat\u003c\/li\u003e \u003cli\u003eHow to make precise cuts\u003c\/li\u003e \u003cli\u003eTips for processing and smoking meat\u003c\/li\u003e \u003cli\u003eTen sausage-making secrets\u003c\/li\u003e \u003c\/ul\u003e","brand":"For Dummies","offers":[{"title":"Default Title","offer_id":47988874739941,"sku":"NP9781118374948","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118374948.jpg?v=1761781871","url":"https:\/\/k12savings.com\/es\/products\/butchery-and-sausage-making-for-dummies-isbn-9781118374948","provider":"K12savings","version":"1.0","type":"link"}