Gelatin-rich Meats: How to Make Them & How to Use Them American Classics Book

Gelatin-Rich MeatsHow to Make Them & How to Use ThemSlow-Cooked Pork, Beef, and Wild Game for Broths, Braises, and Everyday MealsMost cookbooks skip the cuts that actually feed hunters, homesteaders, and frugal families: shanks, hocks, feet, necks, heads, tails, tendons, and bones that set up into a firm, wobbly gel in the fridge.This book leans into them.Written by Upper Peninsula home cook Samuel Kallio of St. Ignace, Gelatin-Rich Meats is a practical guide to turning “hard-working” cuts into strong broths, tender meat, and quiet, steady meals you’ll actually put on the table. No restaurant tricks. No celebrity chef tone. Just real pots, real leftovers, and a system that makes the most of every animal.What This Book Teaches YouInstead of giving you one-off recipes that start from store-bought stock, this book shows you how to build a gel pantry and cook from it all week:How to choose and trim pork hocks, feet, skin, heads, tails, and shouldersHow to turn beef shanks, oxtail, knuckles, and marrow bones into deep, naturally thick brothHow to work with venison, elk, moose, and wild hog shanks, necks, heads, and joints without wasting flavorHow to pull poultry feet, backs, and necks into a clear, strongly set stock that puts boxed broth to shameHow to understand gel strength (soft, medium, firm) and match it to the right recipesHow to freeze gel in cubes and bricks so you can grab exactly what you need for a soup, stew, or bakeYou learn the whole chain: from raw cut, to long simmer, to firm gel, to soups, stews, pies, and cold slices.Inside You’ll Find 50 Fully Detailed Recipes, Including:Foundations & Base PotsSlow-simmered poultry, pork, beef, and game pots built from bones, joints, skin, and tough cuts that set firmly in the fridge and become your starting point for everything else.Feet, Skin, Tendons & CartilageHow to handle pork feet and skin, beef tendons, and mixed joint scraps so they turn from “odd” into silky, usable gel you can cut, cube, and freeze.Head, Tail & Cold-Set DishesTraditional pork and wild hog head cheeses, venison aspic, rustic terrines, herbal jellies, and simple aspics that slice cleanly and eat cold with mustard, bread, and potatoes.Planning, Leftovers & The Gel PantryA full chapter on how to turn one weekend pot into three or more different meals, plus a seasonal plan for hunting season, winter stews, lighter spring bowls, and summer cold plates—so the work you do once keeps feeding you all week.Who This Book Is ForHunters and wild game cooks who bring home shanks, necks, heads, and bones and want to use them wellFrugal families who want more meals from fewer animalsNose-to-tail home cooks who already save bones and scraps but need a system to actually use themRural and cold-climate households who lean on stews, baked suppers, and pasties all winter longAnyone who has ever found a firm jar of broth in the fridge and thought, “Now what?”What This Book Is NotNot a restaurant showpiece bookNot a shock-value “weird parts” collectionNot fussy, wasteful, or trendyIt’s a quiet, workhorse cookbook: calm instructions, steady recipes, and a respectful look at the cuts that kept a lot of families fed in hard weather.➤ Add Gelatin-Rich Meats to your cart and start building your gel pantry on your next pot day.