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Product 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.
Features
- Covers beef, veal, venison, pork, lamb and poultry
- Learn when to slaughter and how to skin and butcher
- Also covers field dressing
- Aging, dry cures, pickling and smoking methods
- More than 30 recipes including sauerbraten, roast lamb and kidney stew
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Details were last updated on Nov 5, 2024 16:04 +08.
