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Butchery and Sausage-Making For Dummies - Tia Harrison

Butchery and Sausage-Making For Dummies

(Autor)

Buch | Softcover
384 Seiten
2013
For Dummies (Verlag)
978-1-118-37494-8 (ISBN)
CHF 26,95 inkl. MwSt
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.
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.

Introduction 1

About This Book 1

Conventions Used in This Book 2

What You’re Not to Read 2

Foolish Assumptions 3

How This Book is Organized 3

Part I: Time to Meet Your Meat! 3

Part II: Poultry, Rabbit, and Lamb Butchery 4

Part III: Pork Butchery 4

Part IV: Beef Butchery 4

Part V: Sausage-Making and Using the Whole Animal 4

Part VI: The Part of Tens 5

Icons Used in This Book 5

Where to Go from Here 5

Part I: Time to Meet Your Meat! 7

Chapter 1: The Butchery Room 9

Understanding the Importance of Ye Ol’ Butcher Shoppe 10

Identifying what butchers do 11

Patronizing your local shop 14

Assuming the Role of Butcher in Your Own Home 14

Knowledge and equipment you need 15

The benefits of butchering your own meat 15

Preserving Traditions: Sausage-Making and Other Preservation Methods 17

Making sausage 17

Other preservation techniques 19

Promoting Healthy Food Systems 19

Chapter 2: Meat is Meat, Right? Wrong! 21

Knowing What You’re Getting 21

You say “tomato”; I say “porcupine” — Playing the name game 22

Think cooking instead of cutting 22

Deciphering labels 24

Focusing on Flavor 26

The amount and kind of fat 26

The age of the animal 28

The meat’s grade 28

Whether the meat is dry or wet aged 29

Ensuring you get the best flavor 30

Broadening Your Definition of “Good” 31

Chapter 3: Cuts and Terminology: The Basics of Butchery 33

Breaking It Down the Easy Way: Meat Maps 34

Making Heads or Tails of Butchery Terminology 36

Keeping track of body parts and positions 36

Understanding cut terminology 38

Breaking news: Bench (or table) or hanging 38

Sourcing the Freshest Cuts from the Supplier or Meat Counter 39

Finding a reputable supplier 39

Judging freshness at the meat counter 40

Identifying standard and specialty cuts 41

Substituting Cuts in Recipe Planning 41

Braising, slow cooking cuts 41

Grilling or quick-searing cuts 42

Roasting cuts 43

Chapter 4: Basic Knife Skills, Tools, and Techniques 45

Knives, Mallets, and More: Gathering Your Butchery Tools 46

The essential cutting implements 46

Other necessary items 48

Useful but nonessential items 49

Making Confident and Fluid Cuts: Basic Grips and Posture 49

Get a grip! Holding your knife properly 50

Maintaining good posture 52

Special Techniques Every Butcher Should Know 53

Denuding 53

Cutting steaks 54

Frenching 55

Butterflying 56

Cubing meats for braising 58

Being Safe While Using Sharp Pointy Metal Tools 58

Part II: Poultry, Rabbit, and Lamb Butchery 61

Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63

A Word about Cutting Up Birds 64

Getting familiar with poultry musculature 65

Basic chicken-butchering tools and techniques 66

Pieces of Eight: Cutting Up a Fryer 67

Removing the head and feet 67

Removing the wings 68

Removing the legs 69

Cutting out the spine 70

Splitting the breast 72

Dividing the legs into two pieces 73

Finishing up 73

Cutting the Chicken into Five Equal Portions 74

Freeing the oysters 74

Removing the legs and spine 75

Sectioning the wing portions 76

Making Boneless, Skinless Chicken Pieces 77

Removing the skin 77

Cutting up the skinned chicken 78

Deboning the breast 78

Deboning the thigh and drumsticks 79

Impressing Your Neighbors: Boneless Chicken Halves 81

Chapter 6: What’s Up, Doc? Rascally Rabbits! 85

Cutting Up Fryers and Roasters 85

Removing the offal and silver skin 86

Removing the back legs 87

Removing the front legs 88

Cutting through the ribs 88

Removing the pelvis 90

Sectioning the saddle 90

Portioning the loin 91

Finishing up the rack 92

Deboning the Rabbit 93

Removing the rib cage 94

Cutting out the skeleton 95

Removing the leg bones 96

Removing the arm bones 97

Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99

Getting to Know Your Little Bovids 99

The lowdown on lamb 100

Getting (to know) your goat 100

Covering Lamb and Goat Butchery Basics 101

On the bench or on the hook? 101

The cuts 101

Dealing with the Neck/Shoulder 104

Slicing the Skirt Free 105

Removing the Flank 106

Two Tasks in One: Removing the Breast and Foreshank 107

Removing the foreshank 107

Removing the breast 108

Removing the Hindshanks 109

Using a saw to remove the hindshank 109

Using a boning knife to remove the hindshank 110

Removing the Shoulder 111

The Leg 112

Removing the legs from the loin 112

Sawing the legs in two 114

Working with the Rib 115

Separating the rib from the loin 115

Chining the rib 116

Cutting Denver ribs 118

Portioning the rib chops 118

The Loin 119

Part III: Pork Butchery 121

Chapter 8: Porky Pig: Understanding the Beast 123

Pork and Pigs: Getting to Know the Beast 124

Pork production 125

Weighty matters: Making sense of pork poundage 125

Pork’s USDA identification categories 125

Fundamentals of Pork Butchery 126

Inspecting the carcass 126

Paying attention to safety issues 127

Getting Familiar with Pig Primals, Subprimals, and Retail Cuts 127

First and second cuts: Primals and subprimals 127

The retail cuts 129

Chapter 9: Pork: Cutting It Up 133

A Bit of Advice before You Begin 133

Removing the Head 134

Removing the Front Trotters (Feet) 136

Removing the trotters with your boning knife 136

Removing the trotters by sawing 137

Removing the Foreshanks 138

Splitting the Breast-plate 139

Dealing with the Shoulders 140

Removing the shoulders 140

Splitting the shoulders in two 142

Trim work: Cleaning up the shoulder 143

Removing the Hind Trotters 143

Sectioning the Legs from the Loin 144

Freeing the legs from the belly 144

Separating the loin from the legs 145

Sawing the legs in two 146

Removing the Pork Skirt Steaks 147

Cutting the Belly from the Loin 148

Chapter 10: Moving into Pork Subprimals 151

From the Shoulder: The Boston Butt and Pork Shoulder (Picnic) 152

Separating the Boston butt from the picnic 152

Making retails cuts from the picnic 156

Producing Retails Cuts from the Loin 158

Cutting center loin chops 158

Boneless loin roast and chops 161

Baby back ribs 164

Removing the tenderloin 165

Porterhouse or T-bone steaks 166

Getting Great Cuts from the Leg (or Ham) 167

Spareribs from the Pork Belly 169

Trimming Meat for Grind 170

Part IV: Beef Butchery 173

Chapter 11: What’s Your Beef? Understanding the Cuts 175

The Lowdown on Beef Butchery 175

Muscles matter! Paying attention to beef musculature 176

Maximizing flavor and tenderness 177

Playing it safe 178

Dividing Up the Task: Primals, Subprimals, and Retail Cuts 178

Forequarter and hindquarter primals and subprimals 179

The retail cuts 180

Chapter 12: Beef: The Forequarter 185

Breaking the Forequarter: The Basics 185

Fashioning a hook and rail 186

Cutting on the rail 187

Removing the Outside Skirt (Rail) 189

Separating Out the Chuck, Arm, and Brisket from the Plate and Rib (Rail) 190

Step 1: Marking the chuck and rib 191

Step 2: Separating the rib from the chuck 192

Step 3: Scoring the brisket 193

Step 4: Removing the arm from the chuck 193

Step 5: Removing the brisket 195

Step 6: Removing the neck meat and atlas joint 196

Step 7: Removing the flat iron 197

Step 8: Removing the chuck 198

Squaring Up the Chuck Short Ribs (Rail) 199

Sectioning the Rib from the Plate (Rail) 201

Trimming the Brisket (Bench) 202

Trimming the Flat Iron (Bench) 203

Removing the Foreshank (Bench) 205

Cutting the foreshank from the arm 205

Osso bucco 206

The Arm/Shoulder Clod (Bench) 206

Removing the arm bone 207

Extracting the petite filet 208

Preparing a cross rib roast 209

Tying the arm roast 210

The Rib and Bone-in Ribeye Steaks (Bench) 210

Cutting bone-in rib eyes 210

Frenching the bone-in rib eye 211

Chuck Short Ribs (Bench) 212

Fabricating the chuck roll 212

Seaming out the mock tender 213

Removing the neck and spine 214

The last stages of the chuck 216

On the Bench: The Plate 217

Removing the inside skirt 217

Cutting the short ribs 217

Cleaning the breastbones 219

Chapter 13: Beef: The Hindquarter 221

Breaking the Hindquarter: The Basics 221

Removing the Elephant Ear (Rail) 223

Pulling the Cod Fat (Rail) 224

Dealing with the Flank 225

Removing the flank (rail) 225

Freeing the flank steak (bench) 226

Pulling the Tri-Tip (Rail) 227

Removing the Full Loin (Rail) 228

Removing and Portioning the Round (Rail) 230

Removing the knuckle from the round 230

Cutting the top sirloin free from the round 231

Removing the gooseneck (bottom round) 233

Cutting the Full Loin Down (Bench) 234

Removing the flank from the full loin 234

Seaming out the inside skirt 235

Seaming out the bottom sirloin flap (bavette steak) 236

Cutting the Tri-Tip Free (Bench) 237

Separating the Short Loin from the Sirloin (Bench) 238

Taking Care of the Top Sirloin (Bench) 239

Removing the head filet 239

Deboning the top sirloin 240

Cutting Steaks from the Short Loin (Bench) 241

Cutting bone-in steaks 242

Frenching the bone-in steaks 242

Producing Osso Bucco from the Hindshank (Bench) 243

Part V: Sausage-Making and Using the Whole Animal 245

Chapter 14: Setting Yourself Up for Sausage 247

Gathering the Right Equipment 247

Thinking about your sausage-making needs 248

Choosing a grinder 248

Looking at mixers 249

Have stuffer, will sausage 251

Other essentials 252

A word about casings 252

Picking from a Plethora of Sausages 254

Common sausage flavor combos 254

Types of sausages 255

Chapter 15: Sausage-Making Techniques 257

Getting in Touch with Your Inner Nerd: Sausage Science 257

Using quality ingredients 258

Getting the right amount of moisture 258

Achieving the right texture 259

Ensuring a good bind 259

Using the proper technique 260

Fermented sausages and guarding against botulism 261

Making Sausage: The Basic Steps 262

Gathering your ingredients 262

Preparing the meat for grinding 264

Chilling the meat before grinding and mixing 265

Grinding and mixing your sausage 265

Stuffing the sausage into the casing 268

Tying the knot: Linking and drying sausages 269

Hanging your links to dry 270

Storing Your Sausage 271

Chapter 16: Scrumptious Sausage Recipes 273

Chicken and Rabbit Sausage 274

Beef Sausage 280

Pork Sausage 285

Lamb and Goat Sausage 294

Chapter 17: Processing Techniques: The Good Kind 299

Whole-Muscle Curing 299

Following the general process 300

Identifying the equipment you need 301

Ensuring safe curing practices 302

Time for the cure 303

Smoke ’Em If You Got ’Em 305

Gathering (or building) your equipment 305

Choosing your wood chips 306

Smoking tips 307

Making bacon 307

From Scraps to Elegant Dining: Pâté, Terrines, and More 307

Making a meat paste: Pâtés 308

Creating scrumptious layers: Terrines 308

Upping the elegance factor: Galantines 309

Stocks and Sauces: It’s All Gravy, Baby 309

The secrets to a solid stock 310

Whipping up a hearty sauce 311

Praise the Lard, Save the Fats 312

Part VI: The Part of Tens 313

Chapter 18: Top Ten Mistakes to Avoid When Butchering 315

Keeping a Messy Workspace 315

Letting Your Meat Get Warm 316

Not Following the Separation of Time or Space Rule 316

Not Watching Your Posture 316

Improperly Storing Your Meat 317

Letting Your Knives Get Dull 318

Wasting Perfectly Useful Scrap 318

Rushing through the Process 318

Being Careless or Distracted 319

Being Fearful 319

Chapter 19: Top Ten Grilling Cuts 321

Chicken — The Whole Thing, Every Last Part 321

Ribs, Any Kind 322

Hamburgers, That Glorious Staple 322

Show Me Some Leg, Lamb 323

Flat Steaks and Their Three-Dimensional Flavor 323

Pork Chops — Brine and Shine 324

Flat Iron, a Butchers’ Discovery 324

Lamb Saratoga, a Treasure Seeker’s Prize 324

Strip Steak, America’s Sweetheart 325

The Rib Eye — There, I’ve Said It 325

Chapter 20: Ten Sssshhhhausage-Making Secrets 327

Keep It Cool 327

Keep It Clean 328

Keep Notes 328

Grind It Right 328

Get in the Mix 329

Test the Texture and Taste 329

Hone Your Stuffing Technique 330

Practice Linking Tricks 331

Store the Sausage Properly 331

Use Quality Seasonings 331

Index 333

Erscheint lt. Verlag 16.4.2013
Sprache englisch
Maße 183 x 226 mm
Gewicht 476 g
Themenwelt Technik
ISBN-10 1-118-37494-0 / 1118374940
ISBN-13 978-1-118-37494-8 / 9781118374948
Zustand Neuware
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