Butchery and Sausage-Making For Dummies, 1st Edition

  • Published By:
  • ISBN-10: 1118387449
  • ISBN-13: 9781118387443
  • DDC: 664.902
  • Grade Level Range: 12th Grade +
  • 505 Pages | eBook
  • Original Copyright 2012 | Published/Released June 2014
  • This publication's content originally published in print form: 2012

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With interest in a back-to-basics approach to food at a high, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and step-by-step illustrations, Butchery & Sausage-Making For Dummies 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. 

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
About the Author.
Author’s Acknowledgments.
Contents at a Glance.
Recipes at a Glance.
Table of Contents.
1: Introduction.
2: Time to Meet Your Meat!.
3: The Butchery Room.
4: Meat Is Meat, Right? Wrong!.
5: Cuts and Terminology: The Basics of Butchery.
6: Basic Knife Skills, Tools, and Techniques.
7: Poultry, Rabbit, and Lamb Butchery.
8: Duck, Duck, Goose, Chickens: Starting with Poultry.
9: What’s Up, Doc? Rascally Rabbits!.
10: Baaaaack to Basics: Lamb and Goat Butchery.
11: Pork Butchery.
12: Porky Pig: Understanding the Beast.
13: Pork: Cutting It Up.
14: Moving into Pork Subprimals.
15: Beef Butchery.
16: What’s Your Beef? Understanding the Cuts.
17: Beef: The Forequarter.
18: Beef: The Hindquarter.
19: Sausage-Making and Using the Whole Animal.
20: Setting Yourself up for Sausage.
21: Sausage-Making Techniques.
22: Scrumptious Sausage Recipes.
23: Processing Techniques: The Good Kind.
24: The Part of Tens.
25: Top Ten Mistakes to Avoid When Butchering.
26: Top Ten Grilling Cuts.
27: Ten Sssshhhhausage-Making Secrets.