The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking Book Reviews
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking by Philip Hasheider Book Summary
From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.
Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that.
For the home cook who wants to step up to the butcher block, this book is the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.
The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.
There's only one way to enjoy this book: Pig out!
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| Book Name | The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking |
| Genre | Specific Ingredients |
| Author | Philip Hasheider |
| Published | 01 July 2016, Friday |
| Language | English |
| E-Book Size | 15.92 MB |
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking (Philip Hasheider) Book Reviews 2024
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| Download Link | Book Format |
| the-complete-book-of-pork-butchering-smo-ebook.pdf | |
| the-complete-book-of-pork-butchering-smo-ebook.epub | EPUB |
| the-complete-book-of-pork-butchering-smo-ebook.kindle | KINDLE |
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking E-book (PDF, PUB, KINDLE) Download
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Summary of The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking by Philip Hasheider
The The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking book written by Philip Hasheider was published on 01 July 2016, Friday in the Specific Ingredients category. A total of 134 readers of the book gave the book 0 points out of 5.
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