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