Basic Butchering of Livestock & Game Book
Whether you hunt or work a small farm and hope to become more self sufficient this book can help you enjoy the better flavour of humanely and properly slaughtered and butchered meat.
Detailed instructions and easy to follow illustrations 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
- Ageing, dry cures, pickling and smoking
The concludes with more than 30 recipes.