Book description
Discover how to butcher your own meat and make homemade sausage
With interest in a back-to-basics approach to food on the rise, 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 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.
- Offers natural, healthier alternatives for sausages and
preserved meats for people wary of processed foods
- Provides helpful tips and guidance for home cooks and beginner butchers
- Provides needed guidance for those looking to explore this
long-overlooked profession
Butchery & Sausage Making For Dummies is an invaluable
resource for home cooks interested in being more responsible about
their meat, or those that are looking to save money and enjoy
healthier alternatives to what's found in their local grocery store.
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.
