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Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
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.
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.
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!
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.
With the Project Fire and Smoke Book Set, author, Steven Raichlen walks the reader through the ups and downs of grilling in Project Fire and the ins and outs of smoking every kind of meat in Project Smoke. With 100 recipes in each book, you will be grilling and smoking meat like a master!
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.
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.
Packed with personal experiences backed up by expert veterinary advice and scientific studies, Raising Goats Naturally brings together a wealth of practical information on raising goats for the love of it and using their milk and meat to become more self-reliant.
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.
Elizabeth Karmel says, let them eat cake … and steak! In this unique cookbook, she shares more than 100 recipes that scream to be made, paired, and eaten with joy. How about a Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with Mother’s Freshly Grated Coconut Cake? Or mix and match yourself. Maybe a Classic Key Lime Cheesecake?