Butchering Processing and Preservation of Meat

<h3>Learn to Expertly Butcher Process Preserve and Prepare Meat Yourself</h3><p>Frank G. Ashbrook's classic Butchering Processing and Preservation of Meat remains the gold standard for do-it-yourself meat preparation. Ashbrook's vast knowledge and personal experience as a U.S. Fish & Wildlife Service biologist afforded him an ideal perspective for addressing the meat-related needs of any household. Anyone who prepares meat at home- from farmers to hunters to butchers to homesteaders to survivalists -can benefit from this comprehensive book. </p><p>Complete with detailed information precise instructions and clear diagrams and illustrations this invaluable guide covers a range of topics: a brief history of meat consumption in North America the place of meat in the Western diet the structure and biological characteristics of meat meal planning slaughter butchering of both livestock (hogs cattle sheep poultry) fish and game animals handling the hides dressing preparation preservation and storage. In addition to showing how you can economically raise butcher and process meat yourself with affordable equipment and tools Ashbrook describes widely used meat preservation techniques such as curing freezing smoking salting canning and brining. Also included are recipes for making sausage and scrapple as well as instructions for home tanning of hides and using by-products to make your own soap. </p><p>This indispensable book includes a thorough bibliography and list of other helpful references and is a valuable resource for anyone who prepares meat at home. </p><p>This book is also available from Echo Point Books as a hardcover (ISBN 1648372287).</p>