Description

AUTHOR: JOHN J. METTLER JR., DVM

WHETHER YOU HUNT OR WORK A SMALL FARM AND HOPE TO BECOME MORE SELF-SUFFICIENT, THIS BOOK CAN HELP YOU ENJOY THE BETTER FLAVOR OF HUMANELY AND PROPERLY SLAUGHTERED AND BUTCHERED MEAT. DETAILED INSTRUCTIONS AND EASY-TO-FOLLOW ILLUSTRATIONS DEMYSTIFY THE SLAUGHTERING AND BUTCHERING PROCESS. STANDARD DOMESTIC AND GAME ANIMALS AND BIRDS. FROM BEEF AND VEAL TO VENISON, PORK, LAMB, AND POULTRY ARE DISCUSSED. AS WELL AS:

• WHEN TO SLAUGHTER
• HOW TO SKIN AND BUTCHER
• FIELD DRESSING
• THE LATEST INFORMATION ON CHRONIC WASTING DISEASE IN DEER
• METHODS TO AVOID CONTAMINATION AND SPOILAGE
• AGING, DRY CURES, PICKLING, AND SMOKING

THIS BOOK ALSO CONCLUDES WITH MORE THAN 30 RECIPES.

PAGE COUNT: 192