|GREAT SAUSAGE RECIPES AND MEAT CURING|
This book is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats. Great comprehensive book about sausage making. Has 543 pages of recipes and ideas about making sausage. Also has information on curing sausage.
Curing & Smoking Meats with Rytek Kutas. (DVD) America's Foremost Sausagemaker shares his 30 years of experience and tips enabling you to easily make delicious sausage products with your first try. Running Time: 60 minutes
|DO-IT-YOURSELF GUIDE TO SAUSAGE MAKING 36 pg.|
Very comprehensive book with a lot of information on sausage making. Includes recipes and ideas on every subject of sausage making.
|Mastering the Craft of Making Sausage|
Author Warren R. Anderson has written a comprehensive guide to making sausages of all kinds: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more. Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage .Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage. Sausages include bratwurst, Vienna sausage, luganega, kielbasa, chorizo, salami, and many others. 100 different sausage recipes for in all.
|Mastering the Craft of Smoking Food|
Author: Warren R. Anderson has written an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods all at home with basic equipment that can either be purchased or easily made in the workshop following the detailed instructions provided in this book. The techniques covered here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.
|Basic Butchering of Livestock & Game|
Step-by-step instructions for Beef, Veal, Pork, Lamb, Poultry, Rabbit & Venison 208 p. 30 recipes included.
|The Canning, Freezing, Curing, & Smoking of Meat, Fish & Game|
5.5 X 8.5 inch Paperback Photos, Drawings, Recipes 208 pages.
|What's for dinner...Deer?|
This video is Great!! It takes us bow hunting and helps to show the recommended shots on the deer that leave the best meat. Then we go to a silhouette of a deer and Matt shows us all the regular cuts on a deer (or other animal) and suggested ways to prepare that cut. (This is the most helpful part of the video) Then Matt shows how to prepare 3 different hindquarter cuts in three different ways. This is a great video even for the experienced hunter.
|HOME SAUSAGE MAKING|
Charles G. Reavis 168 pg.
|Deer Processing Video|
Dvd disc set of Larry Metz demonstrating his method of processing deer.
||Build a Smokehouse|
32 pages on how to build your own smokehouse and how they work.
||Easy Game Cookery Book|
Techniques for cleaning, cooking and keeping wild game. From muskrat to possum, to woodchuck. It has it all.
|Ask The Meatmans -- Pork Slaughtering DVD|
This 1 hour long video gives detailed instruction for slaughtering a hog. It uncludes how to kill, skin and gut a hog.
|Ask The Meatmans -- Deer Slaughtering DVD|
This 55 minute long video includes how to field dress a white tail deer. It shows two different positions, hanging and from the ground. It also shows how to sharpen your knife, and how to skin the deer. This is an easy to navigate video and will play on all high qaulity players.
|Ask The Meatmans -- Beef Slaughtering DVD|
This 1 hour long instrucional video shows you how to slaughter beef detail by detail. It will show how to kill, skin and gut beef.
|Ask The Meatmans -- Beef Processing DVD|
Detailed instructional video of processing beef. Follow along with video while cutting and wrapping many different cuts of meat. This video shows the entire breakdown of the animal. It is 2 hours long with chapter menus.
|Ask The Meatmans -- Pork Processing DVD|
Instructional video that shows you detail by detail how to process a hog. It shows how to break down the entire animal, including storing and wrapping. Also you may follow along in cutting and wrapping different cuts of meats. Video is 1 hour and 15 minutes long and contains chapter menus for easy navigation.
|Ask The Meatmans -- Deer Processing DVD|
This video shows detailed instruction for processing a white tail deer. It shows you step by step techniques for cutting and wrapping the animal. Follow along with the demonstration to prepare different cuts of meat. This video is 1 hour and 40 minutes long.
|Ask The Meatman's -- How To Make Deer Sausage, Deer Snacks Sticks And Deer Jerky DVD|
1 hour and 26 minute long and includes chapter menus for easy navigation.This DVD+ format will playing on most high quality DVD players.This is an instructional video detailing how to make deer Ssausage deer, snacks sticks and deer jerky . It demonstrates how to mix, grind, stuff and smoke sausage and deer snack sticks. also how to slice, season and smoke deer jerky!
|Beef Chart (17 3/8 x 24 inches)|
Chart shows retail cuts of beef. Also where they come from and how to cook them.
|Pork Chart (17 3/8 x24 inches)|
Chart shows retail cuts of pork. Also where they come from and how to cook them.
|Beef Made Easy(25 5/8 x 38 1/4 inches)|
Beef made easy. Shows retail cuts of beef and recomended cooking methods.
|Pork Chart (17 3/8 x24 inches)|
Pork Made East Chart shows all the basics to more complex things you'll need to know for pork cooking.
|In Our Family since 1920|
For Old Time Country Values!
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