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Title Butchering Processing and Preservation of Meat
Author Frank G. Ashbrook
Publisher Springer
Release 1955
Category Cooking
Total Pages 536
ISBN
Language English, Spanish, and French
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Book Summary:

A manual for the home and farm detailing the care of meat products.

Title Butchering Processing and Preservation of Meat
Author Frank G. Ashbrook
Publisher Springer Science & Business Media
Release 2012-12-06
Category Science
Total Pages 320
ISBN 9401178984
Language English, Spanish, and French
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Book Summary:

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Title Butchering Processing and Preservation of Meat
Author Frank Getz Ashbrook
Publisher
Release 2013-09
Category
Total Pages 332
ISBN 9781258813437
Language English, Spanish, and French
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Book Summary:

How To Process Meat From Cattle, Hogs, Sheep, Game, Poultry And Fish.

Title Slaughter and Preservation of Meat
Author Sandol Johnson
Publisher Christian Veterinary Mission
Release 2005
Category Meat
Total Pages 172
ISBN 1886532168
Language English, Spanish, and French
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Book Summary:

Food Processing Technology by United States. Office of Education

Title Food Processing Technology
Author United States. Office of Education
Publisher
Release 1967
Category Food industry and trade
Total Pages 116
ISBN
Language English, Spanish, and French
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Book Summary:

To assist school administrators and teachers to plan new programs.

Library List by National Agricultural Library (U.S.)

Title Library List
Author National Agricultural Library (U.S.)
Publisher
Release 1958
Category Agriculture
Total Pages
ISBN
Language English, Spanish, and French
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Book Summary:

A Small Selected Management and Technical Library by John F. Holman & Company, Washington, D.C.

Title A Small Selected Management and Technical Library
Author John F. Holman & Company, Washington, D.C.
Publisher
Release 1962
Category Industrial management
Total Pages 70
ISBN
Language English, Spanish, and French
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Book Summary:

Title The Encyclopedia of Country Living 40th Anniversary Edition
Author Carla Emery
Publisher Sasquatch Books
Release 2012-12-18
Category House & Home
Total Pages 2417
ISBN 1570618410
Language English, Spanish, and French
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Book Summary:

From craft culture to survivalists, preppers, homesteaders, urban farmers, and everyone in between there is a desire for a simpler way of life—a healthier, greener, more self-sustaining and holistic approach to modern life. The knowledge you need to survive and thrive off the grid is at your fingertips in The Encyclopedia of Country Living, the best-selling resource for the homesteading movement. With its origins in the back-to-the-land effort of the late 1960s, Carla Emery’s landmark book has grown into a comprehensive guide to building your sustainable country escape haven, while lowering your carbon footprint in the process. The 40th anniversary edition offers up-to-date and detailed information on the fundamentals of topics like homegrown food; raising chickens, goats, and pigs; beekeeping; food preservation; mail-order supply sourcing; foraging; and much, much more (even how to deliver a baby)—everything you need to lead a self-sufficient lifestyle in the 21st century. Basic, thorough, and reliable, this book deserves a place in urban and rural homes alike. Table of Contents 1 Oddments 2 Introduction to Plants 3 Grasses, Grains & Canes 4 Garden Vegetables 5 Herbs & Flavorings 6 Tree, Vine, Bush & Bramble 7 Food Preservation 8 Introduction to Animals 9 Poultry 10 Goats, Cows & Home Dairying 11 Bee, Rabbit, Sheep & Pig 12 Appendix

Title The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making
Author Philip Hasheider
Publisher Harvard Common Press
Release 2019-10-29
Category Cooking
Total Pages 227
ISBN 1558329870
Language English, Spanish, and French
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Book Summary:

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?