Basic Butchering Of Livestock Game

Basic Butchering Of Livestock Game by John J. Mettler

Basic Butchering Of Livestock Game PDF
✏Book Title : Basic Butchering of Livestock Game
✏Author :
✏Publisher : Storey Publishing
✏Release Date : 1986-08-31
✏Pages : 208 pages
✏ISBN : 9781603425889
Rating: 4.5/5 from 2 users

GET BOOK

✏Basic Butchering of Livestock Game Book Summary : 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.

Basic Butchering Of Livestock Game PDF
✏Book Title : Basic Butchering of Livestock Game
✏Author : John J. Mettler
✏Publisher : Storey Publishing
✏Release Date : 1986-08-31
✏Pages : 208
✏ISBN : 9781603425889
✏Available Language : English, Spanish, And French

GET BOOK

✏Basic Butchering of Livestock Game Book Summary : 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.

The Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making PDF
✏Book Title : The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making
✏Author : Philip Hasheider
✏Publisher : Harvard Common Press
✏Release Date : 2019-09-17
✏Pages : 224
✏ISBN : 9781558329881
✏Available Language : English, Spanish, And French

GET BOOK

✏The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making Book Summary : Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

The Ultimate Guide To Home Butchering PDF
✏Book Title : The Ultimate Guide to Home Butchering
✏Author : Monte Burch
✏Publisher : Skyhorse Publishing, Inc.
✏Release Date : 2014-07-08
✏Pages : 288
✏ISBN : 9781629141664
✏Available Language : English, Spanish, And French

GET BOOK

✏The Ultimate Guide to Home Butchering Book Summary : With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Butchering Poultry Rabbit Lamb Goat And Pork PDF
✏Book Title : Butchering Poultry Rabbit Lamb Goat and Pork
✏Author : Adam Danforth
✏Publisher : Storey Publishing
✏Release Date : 2014-03-11
✏Pages : 456
✏ISBN : 9781612121826
✏Available Language : English, Spanish, And French

GET BOOK

✏Butchering Poultry Rabbit Lamb Goat and Pork Book Summary : Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

The Hunter S Guide To Butchering Smoking And Curing Wild Game And Fish PDF
✏Book Title : The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish
✏Author : Philip Hasheider
✏Publisher : Voyageur Press
✏Release Date : 2013-07-22
✏Pages : 224
✏ISBN : 9781610588027
✏Available Language : English, Spanish, And French

GET BOOK

✏The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish Book Summary : Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

📒Butchering Beef ✍ Adam Danforth

Butchering Beef PDF
✏Book Title : Butchering Beef
✏Author : Adam Danforth
✏Publisher : Storey Publishing
✏Release Date : 2014-04-11
✏Pages : 352
✏ISBN : 9781603429320
✏Available Language : English, Spanish, And French

GET BOOK

✏Butchering Beef Book Summary : Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

📒Whole Beast Butchery ✍ Ryan Farr

Whole Beast Butchery PDF
✏Book Title : Whole Beast Butchery
✏Author : Ryan Farr
✏Publisher : Chronicle Books
✏Release Date : 2011-11-16
✏Pages : 240
✏ISBN : 9781452100593
✏Available Language : English, Spanish, And French

GET BOOK

✏Whole Beast Butchery Book Summary : DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

The Pocket Guide To Field Dressing Butchering And Cooking Deer PDF
✏Book Title : The Pocket Guide to Field Dressing Butchering and Cooking Deer
✏Author : Monte Burch
✏Publisher : Simon and Schuster
✏Release Date : 2015-09-15
✏Pages : 112
✏ISBN : 9781634504683
✏Available Language : English, Spanish, And French

GET BOOK

✏The Pocket Guide to Field Dressing Butchering and Cooking Deer Book Summary : A handy reference book on caring for your deer once it’s down. Hunting, butchering, and preparing deer has been a way of life for Monte and Joan Burch. Drawing on their years of experience living off the land and practical skills gained while butchering livestock, Monte and Joan offer The Pocket Guide to Field Dressing, Butchering, and Cooking Deer as a must-have resource for the hunter on the go. Included is essential advice on: Field dressing Transporting Hanging Skinning Caping Butchering Cooking Each step is accompanied by black-and-white drawings and color photographs that further illustrate the advice being offered. So whether you are a novice or an experienced professional, The Pocket Guide to Field Dressing, Butchering, and Cooking Deer will undoubtedly prove to be an essential reference. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Field Dressing And Butchering Big Game PDF
✏Book Title : Field Dressing and Butchering Big Game
✏Author : Monte Burch
✏Publisher : Lyons Press
✏Release Date : 2001
✏Pages : 216
✏ISBN : 1585743577
✏Available Language : English, Spanish, And French

GET BOOK

✏Field Dressing and Butchering Big Game Book Summary : The essential guide for hunters who want to bring their quarry to the table.

Butchering Processing And Preservation Of Meat PDF
✏Book Title : Butchering Processing and Preservation of Meat
✏Author : Frank G. Ashbrook
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 320
✏ISBN : 9789401178983
✏Available Language : English, Spanish, And French

GET BOOK

✏Butchering Processing and Preservation of Meat Book Summary : This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.