Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

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Product ID: 235176

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  • Hunting
  • Illustrated guide for butchering
  • Slaughtering
  • salting, smoking and preserving meat
  • butchering
  • 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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