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Author: Sue Weaver
Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Porter Road Butcher in Nashville, Tennessee, guide you through all the necessary steps to create the very best sausage … just like they do.
Author: CHRIS CARTER & JAMES PEISKER
Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.
Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook, which features 150 recipes. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, Rhubarb Dumplings, or a Perfect Pastry pie crust for a delicious Butterscotch Peach Pie.
You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.
Author: Editors of GRIT Magazine
The long-term food storage techniques for nutritious, delicious, lifesaving meals in this book include tips and tricks for preparing shelf-stable foods in your dehydrator. Forget those tasteless K-rations and preservative-filled, prepackaged foods. With this book and a dehydrator, you can quickly and easily convert fresh fruits, vegetables, and meats into a delicious stockpile of tasty foods. The most environmentally sustainable way to utilize your survival garden’s complete harvest, dehydrating is an ideal solution to long-term food storage. Plus, it’s healthy and affordable!
Author: SHELLE WELLS
Drawing on a combination of classic and boldly contemporary techniques, Raichlen presents 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic: a T-bone grilled over direct heat, smartly tattooed with grill marks and lavished (the way the pros do it) with sizzling beef fat. Then he teaches a technique new to most of us: reverse-searing. This approach allows you to grill a monster steak, such as a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there’s a Caveman Sirloin: meat seared right on the coals, as dramatic as grilling gets. Plus, here’s how to blow-torch a veal chop, and how to spit-roast whole cauliflower on a rotisserie. Learn to grill mussels in hay, squash on a salt slab, and salmon steaks on a shovel over a campfire.
Author: Steven Raichlen
Package and prepare meals quickly and easily. Just add water! You can take prepackaged meals in a bag on the trail or throw them in the crockpot.
This book includes family dinners, crockpot meals, healthy recipes, snacks, desserts, seasonings, appetizers, and dips, as well as meals and foods for campers, hikers, and backpackers.
Author: Tammy & Steven Gangloff
Whether you live on 1,000 acres or 1,000 square feet, there’s plenty of room in your backyard for a flock of chickens. Join the chicken revolution today and be prepared to reap a lifetime of benefits that goes far beyond the enjoyment and the eggs.
In the pages that follow, we help get you started with everything from incubating fertile eggs to receiving and raising day-old chicks to building a chicken coop to keeping your birds safe and healthy. We’ve even outlined a 9-step process to help you promote legalization of backyard bird-keeping in your city or town. You’ll find top-notch advice on how to protect your flock from predators, produce the healthiest eggs, and so much more. And if your interest is in cooking with eggs and/or chicken, we have you covered.
Author: Oscar Will III MotherEarthNews
Author: Deborah Niemann
Book Due Out In Mid July 2018
Produce your own milk, cheese, meat, fiber, fertilizer, and more
Incorporating dairy goats into a diversified homestead can be the key to greater self-sufficiency. Responding to questions and concerns from readers from all over North America and beyond, this fully revised and expanded edition of Raising Goats Naturally will help readers work with nature to raise dairy goats to produce milk, cheese, meat, fertilizer, leather, fiber, and soap – all without relying on drugs or following the factory farm model. By observing your own animals closely and educating yourself about their specific needs, you can create an individualized plan for keeping them healthy and maximizing their productivity.
Author: DEBORAH NIEMANN
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.
Author: Stanley Fishman
Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life and death that we have lost connection to as a culture.
The Compassionate Hunter's Guidebook is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live. This practical manual suggests that hunting is not a "sport" and the animals whose lives are taken are not "game." It combines a deep, philosophical exploration of the ethics of killing with detailed instructions on every step of the process including:
A unique and comprehensive, fully illustrated guide to the complexity, ethics and spirit of the hunt, The Compassionate Hunter is a must-read for beginning and experienced hunters alike. It will appeal to anyone who wishes to delve more deeply into the complex, humbling and ultimately profound reality of our relationship with the food that nourishes us.
Author: Miles Olson
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
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 and salting, author Philip Hasheider teaches it all.
Detailed 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.
With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly 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
•The details of animal anatomy
The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Author: Philip Hasheider