Butchery and Sausage-Making For Dummies (eBook)

Tia Harrison (Autor)

eBook Download: PDF

2013 | 1. Auflage
384 Seiten
Wiley (Verlag)
978-1-118-38743-6 (ISBN)

Infos

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.

Inhalt

Butchery & Sausage-Making For Dummies®
Contents at a Glance 13
Recipes at a Glance 15
Table of Contents 17
Introduction 27
About This Book 27
Conventions Used in This Book 28
What You’re Not to Read 28
Foolish Assumptions 29
How This Book Is Organized 29
Icons Used in This Book 31
Where to Go from Here 31
Part I: Time to Meet Your Meat! 33
Chapter 1: The Butchery Room 35
Understanding the Importance of Ye Ol’ Butcher Shoppe 36
Assuming the Role of Butcher in Your Own Home 40
Preserving Traditions: Sausage-Making and Other Preservation Methods 43
Promoting Healthy Food Systems 45
Chapter 2: Meat Is Meat, Right? Wrong! 47
Knowing What You’re Getting 47
Focusing on Flavor 52
Broadening Your Definition of “Good” 57
Chapter 3: Cuts and Terminology: The Basics of Butchery 59
Breaking It Down the Easy Way: Meat Maps 60
Making Heads or Tails of Butchery Terminology 62
Sourcing the Freshest Cuts from the Supplier or Meat Counter 65
Substituting Cuts in Recipe Planning 67
Chapter 4: Basic Knife Skills, Tools, and Techniques 71
Knives, Mallets, and More: Gathering Your Butchery Tools 72
Making Confident and Fluid Cuts: Basic Grips and Posture 75
Special Techniques Every Butcher Should Know 79
Being Safe While Using Sharp, Pointy Metal Tools 84
Part II: Poultry, Rabbit, and Lamb Butchery 87
Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 89
A Word about Cutting Up Birds 90
Pieces of Eight: Cutting Up a Fryer 93
Cutting the Chicken into Five Equal Portions 100
Making Boneless, Skinless Chicken Pieces 103
Impressing Your Neighbors: Boneless Chicken Halves 107
Chapter 6: What’s Up, Doc? Rascally Rabbits! 111
Cutting Up Fryers and Roasters 111
Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 125
Getting to Know Your Little Bovids 125
Covering Lamb and Goat Butchery Basics 127
Dealing with the Neck/Shoulder 130
Slicing the Skirt Free 131
Removing the Flank 132
Two Tasks in One: Removing the Breast and Foreshank 133
Removing the Hindshanks 135
Removing the Shoulder 137
The Leg 138
Working with the Rib 141
The Loin 145
Part III: Pork Butchery 147
Chapter 8: Porky Pig: Understanding the Beast 149
Pork and Pigs: Getting to Know the Beast 150
Fundamentals of Pork Butchery 152
Getting Familiar with Pig Primals, Subprimals, and Retail Cuts 153
Chapter 9: Pork: Cutting It Up 159
A Bit of Advice before You Begin 159
Removing the Head 160
Removing the Front Trotters (Feet) 162
Removing the Foreshanks 164
Splitting the Breast-plate 165
Dealing with the Shoulders 166
Removing the Hind Trotters 169
Sectioning the Legs from the Loin 170
Removing the Pork Skirt Steaks 173
Cutting the Belly from the Loin 174
Chapter 10: Moving into Pork Subprimals 177
From the Shoulder: The Boston Butt and Pork Shoulder (Picnic) 178
Producing Retails Cuts from the Loin 184
Getting Great Cuts from the Leg (or Ham) 193
Spareribs from the Pork Belly 195
Trimming Meat for Grind 196
Part IV: Beef Butchery 199
Chapter 11: What’s Your Beef? Understanding the Cuts 201
The Lowdown on Beef Butchery 201
Dividing Up the Task: Primals, Subprimals, and Retail Cuts 204
Chapter 12: Beef: The Forequarter 211
Breaking the Forequarter: The Basics 211
Removing the Outside Skirt (Rail) 215
Separating Out the Chuck, Arm, and Brisket from the Plate and Rib (Rail) 216
Squaring Up the Chuck Short Ribs (Rail) 225
Sectioning the Rib from the Plate (Rail) 227
Trimming the Brisket (Bench) 228
Trimming the Flat Iron (Bench) 229
Removing the Foreshank (Bench) 231
The Arm/Shoulder Clod (Bench) 232
The Rib and Bone-in Ribeye Steaks (Bench) 236
Chuck Short Ribs (Bench) 238
On the Bench: The Plate 243
Chapter 13: Beef: The Hindquarter 247
Breaking the Hindquarter: The Basics 247
Removing the Elephant Ear (Rail) 249
Pulling the Cod Fat (Rail) 250
Dealing with the Flank 251
Pulling the Tri-Tip (Rail) 253
Removing the Full Loin (Rail) 254
Removing and Portioning the Round (Rail) 256
Cutting the Full Loin Down (Bench) 260
Cutting the Tri-Tip Free (Bench) 263
Separating the Short Loin from the Sirloin (Bench) 264
Taking Care of the Top Sirloin (Bench) 265
Cutting Steaks from the Short Loin (Bench) 267
Producing Osso Bucco from the Hindshank (Bench) 269
Part V: Sausage-Making and Using the Whole Animal 271
Chapter 14: Setting Yourself Up for Sausage 273
Gathering the Right Equipment 273
Picking from a Plethora of Sausages 280
Chapter 15: Sausage-Making Techniques 283
Getting in Touch with Your Inner Nerd: Sausage Science 283
Making Sausage: The Basic Steps 288
Chapter 16: Scrumptious Sausage Recipes 299
Chicken and Rabbit Sausage 300
Beef Sausage 306
Beef Bratwurst 307
Pork Sausage 311
Lamb and Goat Sausage 320
Chapter 17: Processing Techniques:The Good Kind 325
Whole-Muscle Curing 325
Smoke ’Em If You Got ’Em 331
From Scraps to Elegant Dining: Pâté, Terrines, and More 333
Stocks and Sauces: It’s All Gravy, Baby 335
Praise the Lard, Save the Fats 338
Part VI: The Part of Tens 339
Chapter 18: Top Ten Mistakes to AvoidWhen Butchering 341
Keeping a Messy Workspace 341
Letting Your Meat Get Warm 342
Not Following the Separation of Time or Space Rule 342
Not Watching Your Posture 342
Improperly Storing Your Meat 343
Letting Your Knives Get Dull 344
Wasting Perfectly Useful Scrap 344
Rushing through the Process 344
Being Careless or Distracted 345
Being Fearful 345
Chapter 19: Top Ten Grilling Cuts 347
Chicken — The Whole Thing, Every Last Part 347
Ribs, Any Kind 348
Hamburgers, That Glorious Staple 348
Show Me Some Leg, Lamb 349
Flat Steaks and Their Three-Dimensional Flavor 349
Pork Chops — Brine and Shine 350
Flat Iron, a Butchers’ Discovery 350
Lamb Saratoga, a Treasure Seeker’s Prize 350
Strip Steak, America’s Sweetheart 351
The Rib Eye — There, I’ve Said It 351
Chapter 20: Ten Sssshhhhausage-Making Secrets 353
Keep It Cool 353
Keep It Clean 354
Keep Notes 354
Grind It Right 354
Get in the Mix 355
Test the Texture and Taste 355
Hone Your Stuffing Technique 356
Practice Linking Tricks 357
Store the Sausage Properly 357
Use Quality Seasonings 357
Index 359

Produkt-Details

• Erscheint lt. Verlag: 14.2.2013
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• ISBN-10: 1-118-38743-0 / 1118387430
• ISBN-13: 978-1-118-38743-6 / 9781118387436