Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Current price:
$17.99
Publication Date: January 10th, 1986
Publisher:
Storey Publishing, LLC
ISBN:
9780882663913
Pages:
208
Usually Ships in 1 to 5 Days
Description
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.
Praise for Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
"With this book in hand, you should be able to take just about any animal from pen to freezer."
"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."