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Butchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry  Rabbit  Lamb  Goat  and Pork Book
Author : Adam Danforth
Publisher : Storey Publishing
Release : 2014-03-11
ISBN : 1612121829
Language : En, Es, Fr & De

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Book Description :

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

The Essentials To Butchering

The Essentials To Butchering Book
Author : Oliver Mia
Publisher : Unknown
Release : 2020-10-08
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Learn how to humanely slaughter cattle and butcher your own beef. This handbook shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, I provide expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Humane Butchering for Beginners

Humane Butchering for Beginners Book
Author : Yolanda Barrett
Publisher : Unknown
Release : 2020-11-26
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Do you love meat but abhor the process of getting it from the source animal to your dinner plate (because of the way animals are slaughtered so inhumanely, making all manner of sounds for help) and are curious to know whether there is another way to the ruthless and barbaric approach of slaughtering animals? And have you come across the concept of humane butchering and got instantly curious just how slaughtering animals can be humane, and how you too can possibly do it, at a small scale, whether you are butchering poultry, goats, rabbits, pigs, lamb and even wild animals like deer? If you've answered YES, keep reading... You Are About To Master How To Butcher Animals Humanely And Honor The Animals That You Slaughter! Despite the fact that the term humane slaughter sounds more or less like an oxymoron- just like saying 'clean coal', it is actually an important part of the meat harvesting process. This process is important as it ensures the animal dies in a method that causes it as little distress and pain as possible. By virtue that you are reading this, it is clear that you are looking to either produce your own meat or you are just curious about how the meat that ends up on your table is harvested and possibly how you too can make a difference in championing for animal rights. Either way, you must have lots of questions surrounding the practice including... How can the overall practice of slaughtering animals be considered humane? What happens differently when slaughtering an animal humanely compared to the traditional approach? Do I need specialized tools to slaughter an animal humanely? How do I prepare to butcher an animal humanely? How do I clean up after I am done butchering the animal? I am the pitiful kind of person; can I still do it? If you have these or other related questions, this book is exactly what you need, as it provides you with in-depth detail of what humane butchering entails in an easy to comprehend and straight forward language. Below is a preview of what you will learn in this book: The principles that back humane slaughter including the killing, skinning, bleeding and gutting What you should do prior to the butchering process to be fully prepared including the tools that you'll need How to slaughter different animals humanely ranging from cattle, poultry, lamb, deer, goat, rabbit to even wild-caught animals Different types of animal cuts and how to produce each after slaughtering the different animals And much more... Regardless of your reason for learning how to butcher animals humanely, this guide will get you on your feet with it and make you feel more confident while doing it, even if you don't feel confident about the whole process of butchering animals. You will realize that indeed, animals don't have to be writhing in pain for you to have them on your dinner table! What's more, you will discover how to make high-end butchery style cuts, irrespective of the animal you are slaughtering! So if you can't stand the sight of seeing animals being slaughtered yet always feel you should be part of the process, you will love the humane approach to butchering that this book covers! Scroll up and click Buy Now With 1-Click or Buy Now to get started!

Butchering Beef

Butchering Beef Book
Author : Adam Danforth
Publisher : Storey Publishing
Release : 2014-04-11
ISBN : 1603429328
Language : En, Es, Fr & De

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Book Description :

Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

Butchering Chickens

Butchering Chickens Book
Author : Adam Danforth
Publisher : Storey Publishing
Release : 2020-03-03
ISBN : 1635861667
Language : En, Es, Fr & De

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Book Description :

The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

The Home Butcher

The Home Butcher Book
Author : James O. Fraioli
Publisher : Simon and Schuster
Release : 2019-11-26
ISBN : 1510745807
Language : En, Es, Fr & De

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Book Description :

Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead

The Ethical Meat Handbook

The Ethical Meat Handbook Book
Author : Meredith Leigh
Publisher : New Society Publishers
Release : 2015-11-01
ISBN : 1550926039
Language : En, Es, Fr & De

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Book Description :

Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.

Raising Rabbits for Meat

Raising Rabbits for Meat Book
Author : Eric Rapp,Callene Rapp
Publisher : New Society Publishers
Release : 2018-11-13
ISBN : 1771422785
Language : En, Es, Fr & De

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Book Description :

How to raise rabbits for a steady source of meat and income Rabbits are one of the most sustainable, nutritious, and economic meat sources available. They can easily be raised in a variety of locations and climates, and require less space and infrastructure than many other species of livestock. Raising Rabbits for Meat is the how-to guide to help you succeed in starting and running a home rabbitry for a steady source of meat or income. Coverage includes: The history of the domestic rabbit Information on breeding, housing, and harvesting Tools to help you succeed with your program An emphasis on heritage breeds. Raising Rabbits for Meat provides a solid foundation for success in raising rabbits and is ideal for anyone interesting in starting a small rabbitry for home use or to market rabbit meat as a business opportunity.

The New Livestock Farmer

The New Livestock Farmer Book
Author : Rebecca Thistlethwaite,Jim Dunlop
Publisher : Chelsea Green Publishing
Release : 2015-06-09
ISBN : 1603585540
Language : En, Es, Fr & De

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Book Description :

Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

Storey s Guide to Raising Poultry 4th Edition

Storey s Guide to Raising Poultry  4th Edition Book
Author : Glenn Drowns
Publisher : Storey Publishing
Release : 2012-05-22
ISBN : 1603427686
Language : En, Es, Fr & De

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Book Description :

Whether you’re running a farm or interested in keeping a few backyard birds, Storey’s Guide to Raising Poultry covers everything you need to know to successfully raise your own chickens, turkeys, waterfowl, and more. Stressing humane practices throughout, Glenn Drowns provides expert advice on breed selection, housing, feeding, behavior, breeding, health care, and processing your own meat and eggs. With tips on raising specialty species like doves, ostriches, and peafowl, you’ll be inspired to experiment with new breeds and add diversity to your poultry operation.

Mastering Stocks and Broths

Mastering Stocks and Broths Book
Author : Rachael Mamane
Publisher : Chelsea Green Publishing
Release : 2017
ISBN : 1603586563
Language : En, Es, Fr & De

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Book Description :

Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths--both on their own and as the base for a recipe--can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen. The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure--making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens--a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane's approach to truly slow cookery and her effervescent love for food itself.

Pure Charcuterie

Pure Charcuterie Book
Author : Meredith Leigh
Publisher : New Society Publishers
Release : 2017-11-06
ISBN : 1550926535
Language : En, Es, Fr & De

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Book Description :

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: sourcing ingredients clear explanations of charcuterie technique creative recipes balancing tradition and invention smoking meats and building your own smoker The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike — and any home artisan.

Smokehouse Handbook

Smokehouse Handbook Book
Author : Jake Levin
Publisher : Storey Publishing
Release : 2019-04-30
ISBN : 1635860121
Language : En, Es, Fr & De

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Book Description :

For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold smoking, hot smoking, and pit roasting. A survey of commercially available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Salted and Cured

Salted and Cured Book
Author : Jeffrey Roberts
Publisher : Chelsea Green Publishing
Release : 2017-04-15
ISBN : 160358661X
Language : En, Es, Fr & De

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Book Description :

From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

Chase s Calendar of Events 2016

Chase s Calendar of Events 2016 Book
Author : Editors of Chase's
Publisher : Bernan Press
Release : 2015-09-11
ISBN : 1598888080
Language : En, Es, Fr & De

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Book Description :

Chase's Calendar of Events is the most comprehensive and authoritative reference available on special events, holidays, federal and state observances, historic anniversaries, astronomical phenomena, and more. Published since 1957, Chase's is the only guide to special days, weeks, and months.

Basic Butchering of Livestock Game

Basic Butchering of Livestock   Game Book
Author : John J. Mettler
Publisher : Storey Publishing
Release : 1986-08-31
ISBN : 1603425888
Language : En, Es, Fr & De

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Book Description :

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

The Backyard Homestead Book of Kitchen Know How

The Backyard Homestead Book of Kitchen Know How Book
Author : Andrea Chesman
Publisher : Storey Publishing
Release : 2015-09-19
ISBN : 1612122051
Language : En, Es, Fr & De

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Book Description :

Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available. Also available in this series: The Backyard Homestead, The Backyard Homestead Book of Building Projects, The Backyard Homestead Seasonal Planner, and The Backyard Homestead Guide to Raising Farm Animals.

Food Shaman

Food Shaman Book
Author : Michael S. Fenster, MD
Publisher : Post Hill Press
Release : 2018-06-12
ISBN : 1682617254
Language : En, Es, Fr & De

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Book Description :

Food—We all need it and we all want it. We want it delicious, and ideally not toxic. But how the heck do we make sense of the choices paraded before us, when the so-called experts can’t agree and the guidelines change from day to day? Recommendations based on simple, sterile laboratory analysis of one nutrient, one effect, have no place in the pantheon of science… nor the pantry of any respectable chef. Michael S. Fenster, MD, interventional cardiologist, and professional chef, separates fact from fiction and wheat from chaff. Invoking the power of the total Food Experience that every chef and food lover understands, he helps diners focus on what they’re eating in a powerful explosion of ceremony and substance. As the Food Shaman, Chef Dr. Mike combines modern knowledge from a variety of disciplines with the ancient ritual of the first chefs and healers: the shaman. The result is a quantum leap in understanding the power of the Food Experience, and why it must nurture our soul through delightful tastes and textures beyond basic nutrition.

Joy of Cooking

Joy of Cooking Book
Author : Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,John Becker,Megan Scott
Publisher : Scribner
Release : 2019-11-12
ISBN : 1501169718
Language : En, Es, Fr & De

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Book Description :

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

Butchery and Sausage Making For Dummies

Butchery and Sausage Making For Dummies Book
Author : Tia Harrison
Publisher : John Wiley & Sons
Release : 2013-02-15
ISBN : 1118387449
Language : En, Es, Fr & De

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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.