Adam Danforth's Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The PDF

By Adam Danforth

ISBN-10: 160342931X

ISBN-13: 9781603429313

Utilizing distinctive, step by step images of each level of the method, Adam Danforth indicates you precisely the way to humanely slaughter and butcher chickens and different fowl, rabbits, sheep, pigs, and goats. From growing the correct pre-slaughter stipulations to killing, skinning, retaining chilly, breaking the beef down, and developing cuts of meat you’ll realize from the industry, Danforth walks you thru each step, leaving not anything to likelihood. He additionally covers nutrients protection, freezing and packaging, and instruments and gear. This entire reference is the single consultant you must effectively, adequately, and humanely slaughter and butcher your personal animals.

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

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Stir in cuttlefish and cook for 3 minutes. • Pour in tamarind water and cook for 2–3 minutes more. Adjust seasoning to taste and serve hot. 58 SEAFOOD 59 Sambal Fish with Bilimbi Preparation time: 10 minutes Cooking time: 15 minutes Serves 4 Ingredients Spanish mackerel (ikan tenggiri) Salt Bilimbi (belimbing asam) Cooking oil Red chillies Lemon grass (serai) Coconut milk Sugar Salt 450 g 2 tsp 8 3 Tbsp 2, seeded and sliced slantwise 1 stalk, crushed 250 ml, from 1/2 grated coconut and| sufficient water 1 tsp 1 /2 tsp Paste Red chillies Dried chillies Shallots Candlenuts (buah keras) Dried shrimp paste (belacan) 6, cut and seeded 10, soaked to soften and cut 10, peeled and cut 3 21/2 x 11/2-cm piece Method • • • • Season fish with 1 tsp salt for 10 minutes.

Drain oil from wok, leaving a little to cook sauce. Heat oil and add combined sauce ingredients. Stir until sauce is thick. Spoon over duck and sprinkle with roasted sesame seeds. Serve hot, garnished with coriander leaves and tomatoes. 36 POULTRY 37 Claypot Ginger Duck Preparation time: 20 minutes Cooking time: 1 hour 30 minutes Serves 8–10 Ingredients Cooking oil Young ginger Garlic Fermented bean curd (lam yee) Hot soy bean garlic paste Duck Sugar Dark soy sauce Water Cornflour (cornstarch) Spring onion (scallion) Coriander (cilantro) leaves 2 Tbsp 210 g, peeled and sliced 7 cloves, peeled, finely minced 1 piece 2 Tbsp 1, about 23/4 kg, skinned, feet and neck removed, chopped into bite-sized pieces 1 Tbsp 1 Tbsp 875 ml 2 tsp, mixed with 2 Tbsp water 1 Tbsp, chopped 1 Tbsp, chopped Method • Heat oil in a 10-cm wide claypot.

Leave for 1 hour. • Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls 4-cm in diameter. Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets. • Place rolls in a steamer over rapidly boiling water and steam for 12 minutes. 5-cm slices with a sharp knife. • Heat oil for deep-frying in a wok until hot and fry five-spice roll slices until light golden brown. Serve hot with chilli sauce. 5-cm knob, peeled 5 Tbsp Potatoes Tomatoes Coconut cream Method • Heat oil in a pot and fry whole spices for a few minutes.

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Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth


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