Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Meat Processing and Curing: Butchering, Curing, Smoking, and Storing Meat Safely on the Homestead

Meat Processing and Curing: Butchering, Curing, Smoking, and Storing Meat Safely on the Homestead

Briggs, Hudson

Paperback

Series: The Homestead Starter, Book 11

Cookbooks GeneralMeat & Seafood

ISBN13: 9798189612961
Publisher: Independently Published
Published: Jul 28 2026
Pages: 76
Weight: 0.18
Height: 0.16 Width: 5.00 Depth: 8.00
Language: English
Process it well. Preserve it safely.

Meat Processing and Curing is a safety-first beginner's guide to turning homestead meat into clean cuts, fresh sausage, cured bacon, smoked meat, and reliable storage without guessing at the steps that matter most. It walks through legality, tools, clean workflow, chilling, poultry and rabbit butchering, larger-carcass basics, grinding, safe internal temperatures, curing salts, dry curing, wet curing, smoking, and storage.

Written for careful beginners, this book keeps the focus where it belongs: weigh cures in grams, keep meat cold, verify temperatures with a thermometer, follow tested procedures, and know when a job belongs with a professional. It is a practical guide for building real meat-processing confidence while respecting the safety standards the work demands.

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