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Butchery & Sausage-Making For Dummies Paperback – 16 Apr 2013

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Product details

  • Paperback: 384 pages
  • Publisher: John Wiley & Sons; 1 edition (16 April 2013)
  • Language: English
  • ISBN-10: 1118374940
  • ISBN-13: 978-1118374948
  • Product Dimensions: 18.7 x 2 x 23.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 109,477 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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Product Description

From the Back Cover

Learn to:

  • Shop for the best quality meat
  • Develop knife skills and techniques
  • Butcher whole animals and produce professional cuts
  • Make your own delicious sausages

Expert tips and instructions to help you butcher your own meat and make homemade sausages!

Whether you′re interested in supporting local farms and butchering whole animals or purchasing large cuts of meat from the grocery store, Butchery & Sausage–Making For Dummies is for you. We show you how to make delectable and usable cuts for poultry, rabbit, beef, pork, lamb, and goat. With easy–to–follow instructions and illustrations, Butchery & Sausage–Making For Dummies offers helpful tips and guidance for home cooks and beginner butchers. We′ve also got great tips and recipes for making homemade sausages, plus curing and smoking techniques. Butchery & Sausage–Making For Dummies is an invaluable resource for those interested in getting back–to–basics with their meat.

  • Go shopping find out what kind of meat is available and what is right for you
  • Sharpen your knives learn useful knife skills and figure out which tools you need to get started
  • Learn the cuts explore traditional and specialty cuts, and how to substitute cuts in recipes
  • Butcher like a pro use our expert tips and step–by–step instructions to butcher poultry, rabbit, beef, pork, lamb, and goat
  • Get cooking try out our recipes for making delicious sausages from scratch

Open the book and find:

  • The benefits of butchering your own meat
  • Suggested preparations for a variety of cuts
  • The best tools for the job
  • How to cure meat
  • What to do with leftover trim and fat
  • How to make precise cuts
  • Tips for processing and smoking meat
  • Ten sausage–making secrets

About the Author

Tia Harrison is co–founder of The Butcher′s Guild, executive chef and co–owner of Sociale Restaurant, and co–owner of Avedano′s Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, and reviving the dying art of butchering by hand in addition to supporting small farms and sustainable food systems.

Inside This Book

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Capt Stuart Macbride on 12 Aug. 2014
Format: Kindle Edition Verified Purchase
Good book which has been very well written and as a sausage dummy it is keeping me on the right track.
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1 of 2 people found the following review helpful By mrs susan francis on 29 Dec. 2013
Format: Paperback Verified Purchase
helps my son on his way to becoming a butcher great learning kerb lots of useful instruction and illustrations thankyou
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By Amazon Customer on 5 May 2015
Format: Kindle Edition Verified Purchase
just the job
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Most Helpful Customer Reviews on (beta) 11 reviews
5 of 5 people found the following review helpful
Full of techniques, tips and ticks. 12 Mar. 2013
By Marzena - Published on
Format: Paperback
I've been messing about (literally) with home butchery for a while and enjoy boning poultry etc. This book is now helping me advance my skills with a bunch of useful techniques, hints and tricks. I think it's also useful for a butchery novice as it covers all the basics, plus has some really cool recipes for cuts as well as sausage.

I particularly found the chapters on sausage making useful as there are many techniques that are not obvious or intuitive and this book is full of helpful hints to perfect my home sausages eg putting your meat grinder parts in the freezer before you start. Unlike other cookbooks it explains why you're doing something before you actually begin preparing and cooking.

I also enjoyed the style of writing. It's a nice mix of factual, practical and 'human' writing. It doesn't feel like a technical text but it also doesn't patronize the reader by oversimplifying. I love all the small hints and tips on every page. I'd recommend it to both butchery beginners and those who feel pretty confident already but want to advance their skills.
3 of 4 people found the following review helpful
Terrific book for those who want professional meaty tutoring in lamen's terms! 12 Mar. 2013
By Carly Russell - Published on
Format: Paperback Verified Purchase
I was so excited to read this book. While this book is easy to follow - similar to that of other Dummies books, the author presents the meaty material in such a way that you not only feel like you are getting an education on how to cut meat, but you also are left feeling enlightened.

I am a novice, self-taught cook who attempts most of her culinary endeavors on weekends. I per-ordered this book and was excited to begin reading it immediately. I like that it's set up so that I can skip around easily - however I read the book cover to cover initially. This book will become a permanent fixture in my kitchen as a great reference.

While I feel I have a pretty good handle on interpreting recipes and techniques in written form, I'm often lost during the holidays when it comes to selecting meat and poultry for all of those "new" recipes I want to try. What burns me the most is when I find a great recipe, but can't locate the exact cut of meat the recipe calls for. The author does a great job of equipping you to make informed decisions about substitutes.

Finally, I love all of the detail on how to cut and prepare the meat. Bottom line, this book has totally inspired me! It's jam packed with so much information. I think anyone looking for a book that demystifies meat will thoroughly enjoy this book. I'm going to give it as gifts to my nieces who are getting ready to move out on their own. I wish I had read this book BEFORE I ever prepared my first Turkey or cooked my first Roast, Steak, etc. I wish I knew then, what I know now!
Good reading 4 Mar. 2014
By Robert Warren Williams Jr - Published on
Format: Paperback Verified Purchase
Read the book it is pretty good, goes through how to cut up meat and how to make sausage and other things I have tried some of the recipes in it they came out good I really liked the bologna. I would recommend this to someone interested in processing their own meat.
Butchery & Sausage-Making for Dummies 24 April 2013
By Bart McGuinn - Published on
Format: Paperback
As a novice to this subject, Tia Harrison's book gave me both the overhead and granular perspectives for Butchery and Sausage making. After reviewing all the creative recipes it made me quite hungry as well.
Boom 22 April 2013
By kerwyn clouden - Published on
Format: Paperback
This book is great at covering the super basics of butchery, the meat industry, and understanding how to be a responsible meat-eater and preparer. A fabulous resource and an engaging read from a true expert.
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