{"product_id":"the-complete-book-of-butchering-smoking-curing-and-sausage-making-d65c5","title":"The Complete Book Of Butchering, Smoking, Curing And Sausage Making","description":"\n                \u003cul style=\"list-style-type:none\"\u003e\n                    \n                    \n                    \n                    \n                    \n                    \n                \u003c\/ul\u003e\n                \u003cdiv\u003eTrust\u003cem\u003e The Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/em\u003e to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.\u003cbr\u003e\u003cbr\u003eEverything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.\u003cbr\u003e\u003cbr\u003eDetailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.\u003cbr\u003e\u003cbr\u003eWith \u003cem\u003eThe Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/em\u003e, you will quickly learn:\u003c\/div\u003e\n\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 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 safely 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\u003e","brand":"North House Folk School","offers":[{"title":"9780760337820","offer_id":48208574808220,"sku":"8SNVY4-9820","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0575\/6646\/2108\/files\/179355401398633IZ2Z6P4GX6K6M32LVA.jpg?v=1793554095","url":"https:\/\/store.northhouse.org\/products\/the-complete-book-of-butchering-smoking-curing-and-sausage-making-d65c5","provider":"North House Folk School","version":"1.0","type":"link"}