000			03148cam a2200421 a 4500
001			ocn437298988
003			OCoLC
005			20180419131012.0
008			100128s2010 mnua 001 0 eng
010			_a 2010002969
015			_aGBB067476 _2bnb
016	7		_a015566560 _2Uk
020			_a9780760337820 _q(flexibound)
020			_a0760337829 _q(flexibound)
024	3		_a9780760337820 _d52499
029	1		_aAU@ _b000045283371
029	1		_aNZ1 _b13390745
035			_a(OCoLC)437298988 _z(OCoLC)636912539 _z(OCoLC)660635497
037			_a1312923 _bQBI
040			_aDNAL/DLC _beng _cDLC _dQBX _dBTCTA _dORX _dUKM _dNZROD _dVP@ _dYDXCP _dBDX _dOSU _dOCLCO _dOCLCF _dOCLCQ _dKJ6
042			_apcc
050	0	0	_aTS1960 _b.H37 2010
082	0	0	_a664.902 _222
100			_aHasheider, Philip, _d1951- _938494
245	1	4	_aThe complete book of butchering, smoking, curing, and sausage making : _bhow to harvest your livestock & wild game / _cPhilip Hasheider.
246	3	0	_aButchering, smoking, curing, and sausage making
260			_aMinneapolis, MN : _bVoyageur Press, _c2010.
300			_a255 pages : _billustrations (some color) ; _c24 cm
500			_aIncludes indexes.
505	0		_aMuscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, and goats -- Pork -- Poultry and other fowl -- Venison, moose, elk, and big game -- Rabbits, other small game, and fish -- Meat byproducts and food preservation -- Meat curing and smoking -- Sausages -- Building a butchering business.
520			_aHere is a must-have book for all hunters and small-scale farmers who plan to process meat of any kind. Everything you need to know about how to dress and preserve meat is right here, from slaughtering to processing to methods of preservation, such as smoking and salting. Detailed step-by-step instructions and illustrations guide you through the entire process, from properly securing the animal to safely and humanely transforming the meat to a family meal. Readers will learn how to butcher everything from wild game, such as venison, to domestic animals, including beef, pork, lamb, poultry, and goats. Different cuts of meat are discussed, as well as instructions on how to make other products, such as sausages. Delicious recipes for a variety of meats are included. With the help of this book, readers will learn how to make the best primal and retail cuts from an animal; how to field dress 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; and the details of animal anatomy.--COVER.
650		0	_aSlaughtering and slaughter-houses. _938495
650		0	_aMeat _xPreservation. _938496
650		0	_aCooking (Meat) _938497
650		0	_aMeat industry. _2sears _938498
942			_2ddc _cNONFIC
948			_hHELD BY NZWMT - 298 OTHER HOLDINGS
999			_c23632 _d23632