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Dardick Home Butchering [Paperback]

by Dardick

  • (0)

This complete guide to home butchering and meat preservation is the perfect place to start you on your way to enjoying more economical, convenient, nutritional, and delicious meat.

Home Butchering and Meat Preservation explains in step-by-step detail all the ins and outs, the pleasures and the pitfalls of selecting, raising, caring for, breeding, slaughtering, butchering, preserving, and cooking poultry, rabbit, goats, sheep, venison, pigs, veal and beef. Everything you need to know to carry on the age-old tradition of raising and butchering animals for personal consumption or even as a side-line business is clearly illustrated with line drawings and photographs. It provides professional tips and techniques, and invaluable advice on what equipment you will need to butcher any type of animal, as well as instructions for equipment and techniques for killing, hoisting, skinning, gutting, aging, cutting, and storing beef. Meat preservation is also covered, with information on freezers and freezing technology, building your own smoker, canning, drying, salting, curing, making jerky, and more. Some by-product uses such as soap, pillow stuffing, and gelatin are also covered. There are even some 'old time' recipes for making the most out of the meat and by-products.

image of Dardick Home Butchering
9780074701133
  • A$54.94 Online Price
  • A$49.45 Kinokuniya Card Member Price
  • Availability Status : In stock at the Fulfilment Centre.
  • Usually dispatches around 7 working days.
  • Retail store and online prices may vary.

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STORE STOCK STATUS In Stock

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  • Sydney store

    Shelf Location
    : E19-06, E20-01, E19-05
    Stock
    : Available
Item Type English Books (Paperback)
Publication Date 1993/08
Publisher McGraw-Hill Education / Australia (GB)
ISBN 9780074701133
Size/Pages 272p

DESCRIPTION

This complete guide to home butchering and meat preservation is the perfect place to start you on your way to enjoying more economical, convenient, nutritional, and delicious meat.

Home Butchering and Meat Preservation explains in step-by-step detail all the ins and outs, the pleasures and the pitfalls of selecting, raising, caring for, breeding, slaughtering, butchering, preserving, and cooking poultry, rabbit, goats, sheep, venison, pigs, veal and beef. Everything you need to know to carry on the age-old tradition of raising and butchering animals for personal consumption or even as a side-line business is clearly illustrated with line drawings and photographs. It provides professional tips and techniques, and invaluable advice on what equipment you will need to butcher any type of animal, as well as instructions for equipment and techniques for killing, hoisting, skinning, gutting, aging, cutting, and storing beef. Meat preservation is also covered, with information on freezers and freezing technology, building your own smoker, canning, drying, salting, curing, making jerky, and more. Some by-product uses such as soap, pillow stuffing, and gelatin are also covered. There are even some 'old time' recipes for making the most out of the meat and by-products.

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