{"product_id":"the-ultimate-guide-to-butchering-smoking-curing-sausage-and-jerky-making-9781558329874","title":"The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making","description":"\u003cb\u003eTrust\u003ci\u003e The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making\u003c\/i\u003e to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Absolutely everything you need to know about \u003cb\u003ehow to dress and preserve meat\u003c\/b\u003e is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in \u003cb\u003estep-by-step instructions and illustrations\u003c\/b\u003e, \u003cb\u003e\u003c\/b\u003ewhich guide you through the entire process: how to properly secure the animal and then \u003cb\u003esafely and humanely\u003c\/b\u003e transforming the meat into future meals for your family. Along the way, you'll \u003cb\u003elearn about different cuts\u003c\/b\u003e of meat and learn\u003cb\u003e how to process them into different products\u003c\/b\u003e, like sausages\u003cb\u003e \u003c\/b\u003eand jerky. \u003cp\u003e\u003c\/p\u003e With \u003ci\u003eThe Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/i\u003e, you will quickly learn: \u003cul\u003e\n\u003cli\u003eHow to make the best primal and retail cuts from an animal\u003c\/li\u003e\n\u003cli\u003eHow to field dress the most popular wild game\u003c\/li\u003e\n\u003cli\u003eWhy cleanliness and sanitation are of prime importance for home processing\u003c\/li\u003e\n\u003cli\u003eWhat tools, equipment, and supplies are needed for home butchering\u003c\/li\u003e\n\u003cli\u003eHow to safely handle live animals before slaughter\u003c\/li\u003e\n\u003cli\u003eImportant safety practices to avoid injuries\u003c\/li\u003e\n\u003cli\u003eAbout the changes meat goes through during processing\u003c\/li\u003e\n\u003cli\u003eWhy temperature and time are important factors in meat processing\u003c\/li\u003e\n\u003cli\u003eHow to properly dispose of unwanted parts\u003c\/li\u003e\n\u003cli\u003eThe details of animal anatomy\u003c\/li\u003e\n\u003c\/ul\u003eThe best meals are the ones you \u003cb\u003emake yourself\u003c\/b\u003e, why not extend this sentiment all the way to the meat itself?\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePhilip Hasheider\u003c\/b\u003e is a farmer and writer. He's the author of \u003ci\u003eHow to Raise Cattle\u003c\/i\u003e; \u003ci\u003eHow to Raise Pigs\u003c\/i\u003e;\u003ci\u003e The Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/i\u003e; \u003ci\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/i\u003e; and \u003ci\u003eThe Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More\u003c\/i\u003e\u003ci\u003e​\u003c\/i\u003e. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.\u003c\/p\u003e\u003cbr\u003e","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":50420108951826,"sku":"9781558329874","price":20.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_40790597-9f17-4f61-ad6d-5e00659e25f0.jpg?v=1729490044","url":"https:\/\/surprise-castle.myshopify.com\/products\/the-ultimate-guide-to-butchering-smoking-curing-sausage-and-jerky-making-9781558329874","provider":"Surprise Castle","version":"1.0","type":"link"}