1981 - Volume #5, Issue #4, Page #26[ Sample Stories From This Issue | List of All Stories In This Issue | Print this story | Read this issue]
Butcher, Process Your Own MeatWhether you're a lifelong home butcher or a first-timer, you'll learn something from a do-it-yourself course developed by extension specialists at Pennsylvania State University.
The nine-lesson course, pulled together into a just-published "how to" book entitled "Dressing and Curing Meats", includes complete information on the best ways to slaughter, dress and cure cattle, hogs, sheep and poultry, as well as the location of different cuts and how to prepare them for the table. There's also instruction on the most up-to-date methods for curing and handling variety meats and detailed information on making such delicacies as sausage, liverwurst, corned beef, dried beef, headcheese and more. It also helps you make use of other animal products with secondary processes, such as lard rendering.
Cost of the "how to" butchering book is $5.75, including mailing.
For more information, contact: FARM SHOW Followup, Butchering Book, Box 5000, University Park, Penn. 16802.
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