Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
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- Synopsis
- 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.
- Copyright:
- 2003
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 208 Pages
- ISBN-13:
- 9781603425889
- Publisher:
- Storey Publishing, LLC
- Date of Addition:
- 07/09/22
- Copyrighted By:
- Storey Publishing
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.