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Butchery and Sausage-Making For Dummies (1118374940) cover image

Butchery and Sausage-Making For Dummies

ISBN: 978-1-118-37494-8
Paperback
384 pages
March 2013
US $19.99 Add to Cart

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Introduction 1

Part I: Time to Meet Your Meat! 7

Chapter 1: The Butchery Room 9

Chapter 2: Meat Is Meat, Right? Wrong! 21

Chapter 3: Cuts and Terminology: The Basics of Butchery 33

Chapter 4: Basic Knife Skills, Tools, and Techniques 45

Part II: Poultry, Rabbit, and Lamb Butchery 61

Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63

Chapter 6: What’s Up, Doc? Rascally Rabbits! 85

Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99

Part III: Pork Butchery 121

Chapter 8: Porky Pig: Understanding the Beast 123

Chapter 9: Pork: Cutting It Up 133

Chapter 10: Moving into Pork Subprimals 151

Part IV: Beef Butchery 173

Chapter 11: What’s Your Beef? Understanding the Cuts 175

Chapter 12: Beef: The Forequarter 185

Chapter 13: Beef: The Hindquarter 221

Part V: Sausage-Making and Using the Whole Animal 245

Chapter 14: Setting Yourself Up for Sausage 247

Chapter 15: Sausage-Making Techniques 257

Chapter 16: Scrumptious Sausage Recipes 273

Chapter 17: Processing Techniques: The Good Kind 299

Part VI: The Part of Tens 313

Chapter 18: Top Ten Mistakes to Avoid When Butchering 315

Chapter 19: Top Ten Grilling Cuts 321

Chapter 20: Ten Sssshhhhausage-Making Secrets 327

Index 333

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