Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Product Description
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You'll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.
Technical Specifications
You might also like
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Build a Smokehouse: Storey Country Wisdom Bulletin A-81
The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
The Trapper's Bible: The Most Complete Guide on Trapping and Hunting Tips Ever
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)
Build Your Own underground Root Cellar
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Meat Smoking And Smokehouse Design