Meat processing

Sour meat, brawn, rillettes, corned beef &~ CoFor the first time, a book is dedicated exclusively to the question of how best to cook and preserve meat. Many of the traditional methods of preservation, which were once mainly used to build up stocks for the long months without slaughter, now enjoy cult status, and the products produced with them are considered absolute delicacies. Just think of the French rillettes, the Irish corned beef, the German pottsuse or the Austrian Kbelfleisch.In several sections in the book Fleisch einkochen, author Gerd Wolfgang Sievers presents the great classics from the past and interprets them for today accordingly: Rillons of pork and wild boar~ Rillettes, Pottsuse, lard and snack meat from pork, wild boar, goose, duck and chicken~ confits made from goose, duck, rabbit, chicken and pork as well as veal liver~ corned, salt and pressed beef~ Beef jam and cooked meat spreads made from, among other things, smoked meat and lamb~ sausage in a jar~ Delicacies in the lard pot from pork and goose lard to gram and pumpkin seed lard to bucket meat. After precise instructions for making these delicacies, recipe ideas follow for what you can prepare with them. By the way, you don't have to be a trained professional chef to produce the various "cult canned foods" for home use, because the book's recipes are easy to cook.A book for all gourmets who are not given up on the prevailing standard supermarket food who want to forego traditional specialties, but also for chefs who want to surprise their guests with something special, as well as for direct marketers who want to offer their customers a real extra.

Everything homemade! Whether pork, beef, lamb, game or poultry - with the right recipe, good meat is not only preserved, but also refined. In this book, the experienced home butcher Bernhard Gahm shows you how you can properly salt, cure, dry, smoke and cook meat with little effort. This creates high-quality delicacies in all variations: ham, bacon, spare ribs, dried meat, smoked pork, pork knuckle, Schufele and much more. You will also learn everything you need to know about the most important tools, equipment and ingredients. Over 100 clear photos and many tips for avoiding errors will help you implement the tried and tested recipes. 128 pages.

Homemade! More and more barbecue enthusiasts are putting home-made sausages on the grill instead of the monotonous selection in supermarkets. And it's easier than you think! Even with a simple meat grinder, you can easily make delicious sausages yourself. Classic bratwursts in various variations, Thuringian and Nuremberg grilled sausages, Wolfsberger Bockwurst, Rhenish bratwurst, Ksekrainer, Knacker, Regensburger and numerous other regional delicacies. International specialties, such as Hungarian Debrecziner, Italian salsiccia or French crepinettes, which are fried in the pig's net instead of in the sausage skin. Recipes for currywurst, liver or black pudding for the grill as well as for cevapcici and other sausages "without skin". Special features such as fish sausage, lamb bratwurst, duck sausages and much more The author: Gerd Wolfgang Sievers is a professional chef and author of numerous internationally award-winning cookbooks. On the subject of meat processing, the practical books Preserving Meat were published by Leopold Stocker Verlag. Sour meat, brawn, rillettes, corned beef &~ Co and Drying your own meat made easy. 166 pages.

"~Homemade"~ is very trendy. With the new, hitherto unrivaled work Dry your own meat. The renowned chef and cookbook author Gerd Wolfgang Sievers is now presenting a book with which connoisseurs of home-made delicacies can try to preserve them by drying meat.Prosciutto, Graubnden meat, but also unusual foods such as jerk or biltong dried meat specialties from America and Africa have long since moved away from their original function of preservation to becoming a culinary specialty. True connoisseurs can now start making these delicacies at home. Starting with the theoretical basis of meat drying, Sievers shows how to properly dry ham, sausages, pork, beef, lamb, horse and game meat and use it to produce the various sought-after dried meat specialties. The tools required are presented and the different techniques are explained. In addition to air drying, the book is also dedicated to the drying technique of cold smoking, which is more complex than hot smoking, but with a result that makes your tongue water while reading the book.The extensive selection of recipes provides sure to satisfy every taste. The author: Gerd Wolfgang Sievers, born in Mnster in 1968, learned the craft of cooking from various renowned top chefs, followed by studying journalism at the University of Vienna. Several of his books have already received awards, including Genussland sterreich~ from the World Cookbook Award as the world's best cookbook and the "~Snail Cookbook"~ from the Gastronomic Academy of Germany.

This book is intended as a guide and source of ideas for all agricultural businesses in the area of sheep farming. ~The two authors want to motivate new ones in the area of public relations, the Internet and external appearance ~ ways to go. Together with experts, the successful sheep farmers describe what is important in lamb fattening, sheep milk production and marketing. ~Includes little-known lamb recipes from the star chef and an excursus on the zero-waste idea.  ~Illustrated in color throughout, hardcover, 152 pages. ~

Alles zur Gewinnung und Zubereitung von erstklassigem Wildbret. Dieses Handbuch deckt den gesamten Prozess von der Jagd bis zur Küche ab.Inhalt:Versorgung des Wildes, Hygiene und LebensmittelrechtDetaillierte Zerwirkkunde mit Schritt-für-Schritt-FotosÜber 50 einfache und schmackhafte Wildrezepte160 Seiten geballtes Praxiswissen

Market venison quickly and successfully. Hunting training ends with the legal regulations on game hygiene and game care. Hunter and outdoor specialistCarsten Bothe ~ starts where the training ends. From practice for practice, this practical handbook in our successful series ~Land &~ Works ~valuable tips on how to successfully market venison, for example, you can get up to 200 euros for a piece of roe deer and also save a lot of time when processing it. All weaving processes are described in great detail and illustrated with many step-by-step pictures. In addition to useful information and calculation examples, all steps on the way from game to delicacy in the kitchen are documented. The question of how to deal with bad shots is also examined.Using roe deer and wild boar, all sequences of actions, from knocking out the cover and rinding to processing the cuts, are specifically described and witnessed. Equipment and tools for weaving are also explained. 160 pages, numerous color photos.

All the raw materials that the sheep offers.No other farm animal is as versatile as the sheep. In addition to its qualities as a grazing animal and landscape steward, it provides the raw material for essential products for almost all areas of life.This book offers a complete overview of all the raw materials that sheep offer us as a farm animal. With its renewable products milk and wool, it supplies the raw materials for milk and cheese products as well as for warming and insulating textiles in clothing and home furnishings. Its meat is low-allergenic and healthy. The most delicious dishes can be prepared from it. Fur and skin and everything that can be made from them - clothing, shoes, bags and bed linens - have natural properties and advantages that no plastic or synthetic fiber can replace.Numerous photos, instructions and recipes make you want to, to process the raw products from the sheep themselves.

With step-by-step photos, detailed instructions and chapters on the necessary tools and equipment, the main food safety measures, the preparation for slaughter and the rapid and humane processing of the animals, the cutting of the carcasses into cuts and packaging and Freezing to ensure freshness, this comprehensive guide provides poultry farmers with the information they need to respectfully make the most of their meat. 176 pages.

Home slaughter as well as the processing and marketing of the meat on your own farm and in your own household are becoming increasingly important again.The authors describe the necessary work here, from slaughtering to cutting up the carcass (correct) use of the individual parts of meat until the meat is preserved in the form of sausage and bacon. The reader will find everything they need to know about pork, beef, sheep and poultry meat. Numerous detailed photos make the individual work steps clear, especially when cutting the meat. Around 50 recipes from smoked blood sausage to various types of salami complement this practical book.

Sausages, ham and dried meat were produced hundreds of thousands of years ago.When selecting the recipes and methods, emphasis was placed on ensuring that they were easy to understand for beginners, required little investment and success was guaranteed.It The important types of sausage, such as Bratwurst, Pfefferbeier, Mettwurst and salami are covered. Hunters get more for the venison when it is processed into sausage, ham and dried meat, but even if the meat is bought in, this does not take away from the fun and taste experience of making your own sausage. Numerous color photos, softcover, 120 pages. ~

​Fancy a piece of meat every now and then? Then there is plenty of choice among the numerous recipes with pork, beef, veal, game or poultry to satisfy every kind of appetite. Delight your guests with hearty meat loaf casserole, the family with crispy roast chicken or yourself with spicy spare ribs. 216 pages.As always, all recipes have been tried and tested and are described in such a way that you are guaranteed to succeed. 

Homemade!Whether fresh pies, air-dried homemade sausages or spicy brawn: pamper family, friends and guests with simply home-made specialties!An experienced practitioner will teach you step by step Learn the basics of making sausage in your own kitchen. Over 100 recipes Classic sausage specialties such as Debreziner, Gttingen and Augsburger, Nuremberg bratwurst, Thuringian red sausage and Carinthian house sausage, Cervelat and Hungarian salami ...< br> Regional specialties and new recipes such as Italian black pudding with red wine, pumpkin or potato sausage ... Aspic: pepper stilt, Kassel rind stomach, eel in vegetable aspic, carp aspic, turkey and pepper aspic... Pat Paris, ham and cheese pt, wild duck terrine, poultry and mushroom pt, spinach and salmon pt, smoked fish terrine...

This volume of our successful seriesLand und Werken ~ is about sausage in the truest sense of the word: crunchy from the hand, fresh from the grill or spread on bread - sausage is and remains a German cultural asset, especially if you prepare them yourself. Whether classic sausage recipes, regional delicacies such as Bregenwurst, Thuringian and Nuremberg Rostbratwurst or international sausage recipes such as Merguez, Chorizo and Boerewors - self-catering professional Carsten Bothe explains in a practical, practical way and with clear step-by-step pictures how and with what best to make the sausage skins and can fill glasses. Instructions and recipes for cooked sausages, mettwurst, salami and black pudding are also presented. A comprehensive how-to section with all the necessary equipment makes it easy to get started and you will soon be able to enjoy your first homemade sausage. 160 pages, flexible cover.

​Homemade Sausages, Jellies a Pâtés – Simple, Honest, DeliciousSausage making is fun – and tastes best when homemade!Homemade butcher Bernhard Gahm demonstrates in over 80 recipes how to easily make classic sausages, jellies, and pâtés – from hearty liverwurst to delicate game pâté in shortcrust pastry.He also provides numerous tips for meat processing and shows how to do it even without professional equipment.This way, you retain full control over ingredients and flavor – for authentic enjoyment from your own kitchen.142 color photos, 160 pages.

​Homemade Sausage – Simple, Creative, and Truly DeliciousThis book makes it easy to get started with sausage making.Step by step, Cosima Bellersen Quirini shows you how to make your first sausage in your own kitchen – no prior knowledge required.You decide what goes into it and how it should taste.Thanks to original ingredients and clever tips, you can create extraordinary creations – from fennel salami to cream liver sausage with dried fruit to lamb salami with port wine.There are also great extras: recipes for sauces, dips, and practical tricks for even more flavor. Sausage making has never been so easy – or so delicious!72 color photos, 144 pages.

Want to make your own meatloaf or spreadable sausage? Prepare the bratwurst fresh for the barbecue party or would you rather enjoy Cabanossi-style sausages from your own production? This practical book shows step by step how to make homemade sausages, salami, Polish or paprika sausage. Rostbrat and Breinwurst as well as Krainer and foie gras can also be made using the instructions and tips in this book. All ingredients used are briefly described and the equipment required is explained. Common sources of error are mentioned and suggested solutions are offered so that even beginners can enjoy high-quality homemade sausage products. ~The author: ~Franz Fink ~is a trained master farmer and was awarded the second Training path to become a master butcher. He has been teaching at a technical school since 1998 and is responsible for meat processing and direct marketing. Christian Strobl ~provided all the step-by-step illustrations and recipe photos for the book. 96 pages.

Do you keep chickens, guinea fowl, pheasants, pigeons, quails, turkeys, geese, ducks or rabbits and would like to slaughter them yourself? ~In this book you will find precise instructions for home slaughter and the correct cutting of the animals. ~ Poultry expert Wilhelm Bauer explains where you can slaughter and what slaughtering utensils you need.The best meat is always that of an animal that has been reared appropriately and slowly, that has been slaughtered professionally and that you know exactly where it comes from it originates. Regionality and quality couldn't be better linked. 96 color photos. 128 pages. ~

The production of sausage specialties, bacon and ham, cured or surf meat from a wide variety of meat types, including game and poultry, is becoming more and more popular.However, the correct preparation, seasoning, aging and before Everything smoking has its secrets! It's all about knowing how.Smoking technology cold, warm and hotCuring - dry and wetSausages - from liver sausage to salami and smoked specialtiesPt productionNumerous recipes and regional specialties for all types of meat (pork, beef, lamb, game and poultry )

​Sausage Making – Modern, Creative, and Easy at HomeThis book offers a fresh introduction to the world of sausage making – stylish, sustainable, and absolutely suitable for everyday use.The authors, food photographer Vivi D'Angelo (award-winning 2024) and chef Josh Flatow, demonstrate in a practical way how easy it is to make sausages in your own kitchen.Whether it's classic bratwurst, new recipe ideas, or tried-and-true variations – with the right equipment, you can get started right away.The three major sausage categories are explained in an easy-to-understand manner and complemented by creative recipes.Bonus pages provide exciting additional information about ingredients, techniques, and origins.A book for anyone who enjoys authentic craftsmanship, enjoyment, and a little extra sausage.130 color photos, 208 pages

208 pages, numerous color illustrations, author: Carsten Bothe.Sausage, ham, roast, brawnHam or brawn, Mettwurst or bacon, liver sausage or fresh bratwurst - it simply tastes better when homemade!Carsten Bothe teaches everything you need to know about home slaughtering, from assessing the quality of meat to correct cutting to handling the equipment, and provides numerous expert tips and background information on sausages, pickling or preserving.< br>Whether you just want to make a few pounds of bratwurst, smoke a ham or venture into sausageing a five-hundred-pound pig, here you'll find out everything you need to know - and more.

Make your own sausages - grill - recipes with sausageGrilled or scalded, coarse or fine - there are countless variations, but homemade sausages taste best. Grill specialist and chef Ted Aschenbrandt shows how easy it is, how much fun it is to make sausage yourself and what goes into the sausage. 120 pages, numerous color photos.Learn how to make sausages in no time with step-by-step photosNumerous recipes of the most famous regional and international sausage specialtiesCreative recipes with your own hands manufactured sausages