{"title":"Philip Hasheider","description":"\u003cp\u003eWelcome to our collection of books by Philip Hasheider, a renowned author who brings a wealth of knowledge in the art and craft of butchering and meat preparation. If you're a food enthusiast or a seasoned chef looking to master the skills of butchering, smoking, curing, and sausage making, Hasheider's works are invaluable resources.\u003c\/p\u003e\n\n\u003cp\u003eIn \"\u003cem\u003eThe Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/em\u003e,\" Hasheider takes you on a journey through traditional and modern techniques of meat preparation, offering step-by-step guidance and insightful tips aimed at helping you achieve culinary excellence. Each section empowers readers with practical skills to confidently handle all aspects of butchery.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish\u003c\/em\u003e is perfect for those who cherish the tradition of hunting. This guide dives into the specifics of processing, preserving, and enhancing flavours of wild catch, ensuring your field-to-table experience is both rewarding and delicious.\u003c\/p\u003e\n\n\u003cp\u003eFor those seeking a comprehensive tome, \"\u003cem\u003eThe Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making\u003c\/em\u003e\" encapsulates Hasheider's extensive expertise, serving as an all-encompassing manual for novices and experienced practitioners alike.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're gearing up to elevate your cooking skills or simply wish to explore the traditional methods of meat preparation, Philip Hasheider's collection offers a delightful blend of education and inspiration.\u003c\/p\u003e","products":[{"product_id":"the-complete-book-of-butchering-smoking-curing-and-sausage-making-by-philip-hasheider-9780760354490","title":"The Complete Book of Butchering, Smoking, Curing, and Sausage Making","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eEverything you need to know about how to dress and preserve meat is right here. From slaughtering to processing to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.\u003c\/p\u003e\n\n\u003cp\u003eDetailed step-by-step instructions and illustrations guide you through the entire process: you'll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You'll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.\u003c\/p\u003e\n\n\u003cp\u003eWith the help of \u003cem\u003eThe Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/em\u003e, you will learn:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHow to make the best primal and retail cuts from an animal\u003c\/li\u003e\n  \u003cli\u003eHow to field dress wild game\u003c\/li\u003e\n  \u003cli\u003eWhy cleanliness and sanitation are of prime importance for home processing\u003c\/li\u003e\n  \u003cli\u003eWhat tools, equipment, and supplies are needed for home butchering\u003c\/li\u003e\n  \u003cli\u003eHow to safely handle live animals before slaughter\u003c\/li\u003e\n  \u003cli\u003eImportant safety practices to avoid injuries\u003c\/li\u003e\n  \u003cli\u003eAbout the changes meat goes through during processing\u003c\/li\u003e\n  \u003cli\u003eWhy temperature and time are important factors in meat processing\u003c\/li\u003e\n  \u003cli\u003eHow to properly dispose of unwanted parts\u003c\/li\u003e\n  \u003cli\u003eThe details of animal anatomy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":46998673588460,"sku":"9780760354490","price":49.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/19473083482458.jpg?v=1763225867"},{"product_id":"the-hunters-guide-to-butchering-smoking-and-curing-wild-game-and-fish-by-philip-hasheider-9780760343753","title":"The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFrom field to table, \u003cem\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/em\u003e gives you all you need to know to harvest your big game, small game, fowl, and fish. Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.\u003c\/p\u003e\n\n\u003cp\u003eTruly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. \u003cem\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/em\u003e gives hunters all the information they need for processing and preparing their harvested game to create the most flavourful and creative meals.\u003c\/p\u003e\n\n\u003cp\u003eThe book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-colour photography, as well as a variety of mouthwatering recipes.\u003c\/p\u003e\n\n\u003cp\u003eHasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more.\u003c\/p\u003e\n\n\u003cp\u003eWith its holistic approach to every aspect of wild game preparation, \u003cem\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/em\u003e is a book no hunter will want to be without.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":46998719299820,"sku":"9780760343753","price":49.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/19365713482458.jpg?v=1763227818"},{"product_id":"the-ultimate-guide-to-butchering-smoking-curing-sausage-and-jerky-making-by-philip-hasheider-9781558329874","title":"The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eTrust \u003ci\u003eThe Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making\u003c\/i\u003e to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.\u003c\/p\u003e\n\n\u003cp\u003eAbsolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all with step-by-step instructions and illustrations. These guide you through the entire process: how to properly secure the animal and then safely and humanely transform the meat into future meals for your family. Along the way, you'll learn about different cuts of meat and how to process them into different products, like sausages and jerky.\u003c\/p\u003e\n\n\u003cp\u003eWith \u003ci\u003eThe Complete Book of Butchering, Smoking, Curing, and Sausage Making\u003c\/i\u003e, you will quickly learn:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHow to make the best primal and retail cuts from an animal\u003c\/li\u003e\n  \u003cli\u003eHow to field dress the most popular wild game\u003c\/li\u003e\n  \u003cli\u003eWhy cleanliness and sanitation are of prime importance for home processing\u003c\/li\u003e\n  \u003cli\u003eWhat tools, equipment, and supplies are needed for home butchering\u003c\/li\u003e\n  \u003cli\u003eHow to safely handle live animals before slaughter\u003c\/li\u003e\n  \u003cli\u003eImportant safety practices to avoid injuries\u003c\/li\u003e\n  \u003cli\u003eAbout the changes meat goes through during processing\u003c\/li\u003e\n  \u003cli\u003eWhy temperature and time are important factors in meat processing\u003c\/li\u003e\n  \u003cli\u003eHow to properly dispose of unwanted parts\u003c\/li\u003e\n  \u003cli\u003eThe details of animal anatomy\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe best meals are the ones you make yourself, so why not extend this sentiment all the way to the meat itself?\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":46998764749036,"sku":"9781558329874","price":36.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/22862563482742.jpg?v=1763231061"}],"url":"https:\/\/bookhero.live\/collections\/philip-hasheider.oembed","provider":"Book Hero","version":"1.0","type":"link"}