Illustrated guide for butchering
salting, smoking and preserving meat
Imported from USA
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.