Basic Butchering of Livestock & Game

Description

By John J. Mettler Jr., DVM
Whether you hunt or work a small farm & hope to become more self-sufficient, this book can help you enjoy the better flavour of humanely & properly slaughtered and butchered meat. Detailed instructions and easy-to-follow illustrations demystify the slaughtering and butchering process. Standard domestic & game animals and birds – from beef & veal to venison, pork, lamb, and poultry – are discussed, as well as: when to slaughter, how to skin & butcher, field dressing, methods to avoid contamination & spoilage & aging, dry cures, pickling & smoking. The book concludes with more than 30 recipes.
(194 pages, paperback, US)

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