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Download Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The by Adam Danforth PDF

By Adam Danforth

Utilizing precise, step by step images of each level of the method, Adam Danforth indicates you precisely how you can humanely slaughter and butcher chickens and different chook, rabbits, sheep, pigs, and goats. From developing definitely the right pre-slaughter stipulations to killing, skinning, holding chilly, breaking the beef down, and growing cuts of meat you’ll realize from the marketplace, Danforth walks you thru each step, leaving not anything to probability. He additionally covers foodstuff protection, freezing and packaging, and instruments and gear. This entire reference is the single consultant you want to effectively, thoroughly, and humanely slaughter and butcher your individual animals.

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Additional info for Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Sample text

To achieve the desired results, you must follow the guidelines for time and temperatures, and use an accurate digital thermometer to ensure safe cooking. Cooking Whole Cuts It’s relatively easy to gauge the cooking time for a whole, unpunctured muscle, because the interior can be ­considered sterile, with the exception of pork’s proclivity toward parasitic worms. ) Such muscles include roasts, steaks, chops, shanks, and any other cuts in which the only area of the meat that has been exposed is the exterior surface.

Te m pe r atu r e If the temperature of a piece of meat is kept low enough for long enough, parasitic worms are killed off. This is the general approach of the commercial industry for ridding pork of Trichinella spiralis; most commercial pork purchased in the United States has already been frozen to eliminate the risk of infection. To be effective, all areas of a refrigerator — top shelves, bottom shelves, and drawers — need to be kept below 40ºF. Many consumer refrigerators will show a mean temperature below 40ºF when in fact some areas are well above that.

All meats should be stored on the bottom shelf and usually covered. ) When defrosting frozen meats, place them in a container or on a plate to contain drips. Finally, avoid storing raw meats together with cooked or readyto-eat products. Freezers Freezers are often as inaccurate as refrigerators are. Many home models will claim to maintain a 0ºF temperature when in fact they fluctuate. The lower you keep the temperature, the better kept the contents will be while minimizing the effects of inevitable fluctuations.

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