“Home Butchering Handbook”: New Book Released by Jamie Waldron
Posted: August 6, 2013
Categories: News from Sustain Members
Sustain Ontario would like congratulate Jamie Waldron, a member of the Sustain Ontario Meat Working Group, on the release of his new book. “Home Butchering Handbook”, co-authored with Angela England, will be released this month.
“Home Butchering Handbook” offers instruction on the craft of butchering, and the how-to’s of butchering at home. Home butchering not only saves money, but can also allow for people to have greater control over the quality and source of the meat they consume.
This hands-on, how-to book provides step-by-step instructions with accompanying photography. The book includes:
• Expert advice on sourcing meat
• Safety do’s and don’ts on cutting and handling meat
• Detailed instructions for cutting beef, pork, lamb, goat, venison, poultry,
fish, and rabbit
• Beyond-the-basics information on creating gourmet and specialty meats
through curing, brining, and smoking
• Tips on making your own sausages and jerky
Signed copies of “Home Butchering Handbook” are now available for pre-order through Jamie Waldron’s website.