ENGLISH

Basic butchering of livestock & game

By John J , Mettler

Book information

Publisher
Storey Communications
Year
1986
ISBN
0-88266-391-7, 9780882663913, 9780882663920, 0882663925
Language
english
Format
PDF
Filesize
5 MB (5500185 bytes)
Edition
Rev and Updated ed
Pages
193\209
Time added
2016-04-05 23:00:00

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.

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