Description or summary of the book: 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.
Estimated reading time (average reader): 10H3M11S
Other categories, genre or collection: Food & Beverage Technology, Agriculture & Farming, Manufacturing Industries, Food Manufacturing & Related Industries, Natural History Books
Available formats: TXT, PDF, AZW, WORD, RB, GIF, DOC, EPUB. Compressed in TGZ, RPM, ZIP, TAR.Z, ARJ, RAR, LZ