Basic Butchering of Livestock & Game
John J. Mettler Jr. D.V.M
Whether you hunt or work a small farm, this book can help you enjoy the better flavor of humanely & properly slaughtered and processed meat. Detailed instructions and easy-to-follow illustrations demystify the butchering process.
Discusses beef & veal to venison, pork, lamb & poultry, as well as when to slaughter; how to skin & butcher; field dressing; the latest information on the chronic wasting disease in deer; methods to avoid contamination & spoilage; aging, dry cures, pickling, and smoking.
The book concludes with more than 30 recipes. Soft Cover 208 p.
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