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Nice to Meat You
Although we don’t often think about it, there once was a time when refrigeration was not as readily available as it is now. A butchered cow or hunted deer meant fresh meat for the family, but it also meant a long process of salting, brining, smoking or dehydrating to keep the catch from spoiling. Preserving meat was a matter of survival.

Today, meat preserving is no longer a necessity for most. Instead, it’s a technique used by cooking and hunting enthusiasts to create great-tasting meat products, often for less money and with fewer preservatives than store-bought. Imagine: Instead of grabbing a shrink-wrapped package of bacon at the grocery store, you can make your own smoky strips from just pork belly and some spices. You also can create a batch of beef jerky marinated with your favorite blend of ingredients. Or you might want to grind your own meat to create perfectly seasoned, mouth-watering sausages. It’s possible, and we’ll show you how in Meat & Sausage™, the third issue of the Popular Kitchen™ Series.

What You’ll Find
Curing and Smoking Techniques: Before the advent of refrigeration, curing meat with salt and nitrates and smoking it at low temperatures was a popular way to keep meat for as long as possible. We’ll show you how to adapt these ancient techniques to today’s kitchen to make your own cured meats, including a step-by-step recipe for making bacon—it’s easier than you might think!

Sausagemaking Tactics: Making sausage is simple and fun, and we’ll show you how. Learn about the different types of sausages you can create, how to select the best meat for sausagemaking, where to find the proper equipment, and more. Plus, we’ve gathered our seven best, kitchen-tested sausage recipes for you to make at home: bratwurst, Cajun boudin blanc, chorizo, hot and sweet Italian sausage, pepperoni and spicy chicken sausage.

Do-it-yourself Dehydrating: Nothing beats the taste of fresh jerky, especially if you make it yourself. We’ll teach you all about safely dehydrating meat to ensure a great-tasting dried product.

And Much More: From canning your own meat (homemade tuna, anyone?) to freezing it for long-term storage, we’ve got all your bases covered. Meat & Sausage™ is an all-encompassing guide to the world of meat preserving and sausagemaking. This Magabook® (magazine-book) is the essential resource for every kitchen enthusiast.

 

Contents

Meet Meat
Travel through time to learn the history of preserving meat.
By Eve Adamson

Taking the Cure
Salt and the right conditions turn a hunk of meat into a preserved culinary treat.
By Nancy Mann Jackson

Thank You for Smoking
Used together with curing, smoking preserves meat and imparts flavor.
By Nancy Mann Jackson

Makin’ Bacon
You can create and cook this popular pork product.
By Jean M. Fogle

Wurst Case Scenario
For ultimate flavor and versatility, making sausage is worth the grind.
By September B. Morn

Recipes: Seven Scrumptious Sausages
Make apple-maple breakfast links, bratwurst, Cajun boudin blanc sausage, chorizo, hot and sweet Italian sausage, pepperoni and spicy chicken sausage.
By September B. Morn

A Can-Do Spirit
Canning your own meat, poultry and fish means you can enjoy that fresh taste all year.
By Wendy Bedwell-Wilson

Recipe: Pickled Fish
Try this inexpensive way to preserve fish.
By Wendy Bedwell-Wilson

Freezing Facts
Freeze your meat to ensure that it stays edible for months.
By Kyra Kirkwood

The Gnawed Squad
You can turn your meat into jerky with the right ingredients and some simple equipment.
By Jennifer MacKenzie

Recipe: Teriyaki Beef Jerky
Make a batch using our easy marinade.
By Jennifer MacKenzie

The Business of Meat
Do you have what it takes to sell your meat products?
By Lindsay Evans

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