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Basic Butchering of Livestock & Game

Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

By John J. Mettler

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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John J. Mettler

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Review quotes
"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."
"With this book in hand, you should be able to take just about any animal from pen to freezer."
Product Details
Categories
Number of pages
208
Publication date
January 10, 1986
ISBN
9780882663913