John Mettler's "Basic Butchering of Livestock & Game" Book
John Mettler's "Basic Butchering of Livestock & Game" Book provides detailed instructions and easy-to-follow illustrations that 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
- Methods to avoid contamination and spoilage
- Aging, dry cures, pickling and smoking
The book concludes with more than 30 recipes. 192 pages.