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Author : Eldon R. Cutlip
Publisher :
ISBN 13 : 9780964492219
Total Pages : 112 pages
Book Rating : 4.4/5 (922 download)
Download or read book Sausage & Jerky Handbook written by Eldon R. Cutlip and published by . This book was released on 1994 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eldon R. Cutlip
Publisher :
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (94 download)
Download or read book Sausage & Jerky Handbook written by Eldon R. Cutlip and published by . This book was released on 1994* with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eldon Russell Cutlip
Publisher :
ISBN 13 : 9780964492240
Total Pages : 540 pages
Book Rating : 4.4/5 (922 download)
Download or read book Sausage and Jerky Makers' Bible written by Eldon Russell Cutlip and published by . This book was released on 2014-10-23 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eldon R Cutlip's all-inclusive book is just in time for a new generation of sausage and jerky makers and meat curing enthusiasts smitten by the "charcuterie" movement that is sweeping the country and capturing the imagination of do-it-yourself cure meisters. Eldon has amassed a collection of recipe/formulas gleaned from 45-plus years of experience working first-hand in all aspects of the meat processing business, both at the home level and in the meat industry as a beef boner, meat cutter, and custom sausage maker. This no-nonsense guide takes the guesswork out of the process so that all skill levels can make their best-ever product and a must-have for anyone with a desire to produce home-cured meats and sausages-domestic and wild alike. Sixteen chapters of instruction include an overview of the specific cutlery, tools, sausage casings, herbs, spices, cures, additives, including the wild and domestic meat types used to make whole-muscle jerky, ground hamburger jerky, fresh sausage, cooked sausage, smoked and cooked sausage, and dry and semi dry-cured sausage with step-by-step instructions. Eldon has included 229 of his favorite recipes; cheese dogs, chicken-Italian sausage, kielbasa, hot links, bologna, Genoa salami, pepperoni, hillbilly bacon, apple cider jerky, honey barbecue jerky, dried deer sticks, capicola, pastrami, to name a few. Features both Fahrenheit and Metric measurements and hundreds of full-color images.
Author : Susan Mahnke Peery
Publisher : Storey Publishing
ISBN 13 : 158017471X
Total Pages : 290 pages
Book Rating : 4.5/5 (81 download)
Download or read book Home Sausage Making written by Susan Mahnke Peery and published by Storey Publishing. This book was released on 2003-01-15 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
Author : Monte Burch
Publisher : Simon and Schuster
ISBN 13 : 1626367434
Total Pages : 240 pages
Book Rating : 4.6/5 (263 download)
Download or read book The Complete Guide to Sausage Making written by Monte Burch and published by Simon and Schuster. This book was released on 2011-03-09 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the comfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood.
Author : Philip Hasheider
Publisher : Harvard Common Press
ISBN 13 : 1558329889
Total Pages : 227 pages
Book Rating : 4.5/5 (583 download)
Download or read book The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making written by Philip Hasheider and published by Harvard Common Press. This book was released on 2019-09-17 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely 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, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them 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 the most popular 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?
Author : Philip Hasheider
Publisher : Voyageur Press (MN)
ISBN 13 : 0760349142
Total Pages : 147 pages
Book Rating : 4.7/5 (63 download)
Download or read book The Complete Book of Jerky written by Philip Hasheider and published by Voyageur Press (MN). This book was released on 2015-12-07 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
Author : Philip Hasheider
Publisher : Voyageur Press (MN)
ISBN 13 : 0760349967
Total Pages : 211 pages
Book Rating : 4.7/5 (63 download)
Download or read book The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking written by Philip Hasheider and published by Voyageur Press (MN). This book was released on 2016-07 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.
Author : Monte Burch
Publisher : Skyhorse Publishing Inc.
ISBN 13 : 161608040X
Total Pages : 161 pages
Book Rating : 4.6/5 (16 download)
Download or read book The Complete Jerky Book written by Monte Burch and published by Skyhorse Publishing Inc.. This book was released on 2010-07-28 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: As more and more self-sufficiency methods rise out of today’s waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and yet these days, a very popular hobby for the hunting enthusiast and a great way of using game meats. Award-winning outdoor writer and photographer Monte Burch brings readers this pocket-sized guide to making one of the most popular, convenient, and protein- enriched foods. The Complete Jerky Book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today. Delicious recipes for a wide variety of meats, including venison, turkey, goose, beef, and even fish, are included. This book includes complete instructions on how to prepare jerky the good old-fashioned way as well as how to make it using the latest equipment.
Author :
Publisher :
ISBN 13 :
Total Pages : 74 pages
Book Rating : 4.:/5 (89 download)
Download or read book Guidebook for the Preparation of HACCP Plans written by and published by . This book was released on 1997 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rytek Kutas
Publisher : The Sausage Maker Inc
ISBN 13 : 0025668609
Total Pages : 562 pages
Book Rating : 4.0/5 (256 download)
Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.
Author : Kate Fiduccia
Publisher : Simon and Schuster
ISBN 13 : 1632200104
Total Pages : 199 pages
Book Rating : 4.6/5 (322 download)
Download or read book The Jerky Bible written by Kate Fiduccia and published by Simon and Schuster. This book was released on 2015-01-13 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Gives you dozens of recipes to add to your cooking style for jerky", "Great recipes for marinades and helpful information." , "Great book for newbies and folks who have made jerky before." There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it’s also surprisingly simple to make, and it’s much more flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see why—it lasts long, tastes great, and travels well. In The Jerky Bible, Kate Fiduccia shows you how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you’ll learn how to utilize more than forty flavorful marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes, such as: Aloha jerky Fast and easy teriyaki jerky Honey Lola sweet venison jerky Brian’s hot-to-trot venison jerky On the range jerky Skip the junk food and start enjoying this delicious snack today! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author : Robert Stetson
Publisher : BookRix
ISBN 13 : 3739685115
Total Pages : 47 pages
Book Rating : 4.7/5 (396 download)
Download or read book Make Jerky & Sausage at Home written by Robert Stetson and published by BookRix. This book was released on 2016-11-29 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are three problems with supermarket sausages, hot dogs and jerky. 1, They contain preservatives and carcinogens. They are way too expensive. They are not spiced exactly the way you would most enjoy them. Stop paying high prices for the supermarket brand jerky, hot dogs and sausages. It is easier than you think to turn out a far superior product in bulk, for far less money. Your at-home products are healthier and more flavorful than the products at the store, because they are fresher and spiced exactly the way you like them.
Author : Taylor Boetticher
Publisher : Ten Speed Press
ISBN 13 : 1607743442
Total Pages : 308 pages
Book Rating : 4.6/5 (77 download)
Download or read book In The Charcuterie written by Taylor Boetticher and published by Ten Speed Press. This book was released on 2013-09-17 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.3/5 (21 download)
Download or read book Sausage and Small Goods Production written by Frank Gerrard and published by . This book was released on 1976 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Teresa Marrone
Publisher : Storey Publishing
ISBN 13 : 1635860245
Total Pages : 321 pages
Book Rating : 4.6/5 (358 download)
Download or read book The Beginner's Guide to Dehydrating Food, 2nd Edition written by Teresa Marrone and published by Storey Publishing. This book was released on 2018-06-12 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.
Author : Wilbur F. Eastman, Jr.
Publisher : Storey Publishing, LLC
ISBN 13 : 1603427554
Total Pages : 241 pages
Book Rating : 4.6/5 (34 download)
Download or read book A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game written by Wilbur F. Eastman, Jr. and published by Storey Publishing, LLC. This book was released on 2011-03-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.
