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Basic Butchering Of Livestock Game

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Basic Butchering of Livestock Game

Basic Butchering of Livestock   Game Book
Author : John J. Mettler
Publisher : Storey Publishing, LLC
Release : 1986-08-31
ISBN : 1603425888
Language : En, Es, Fr & De

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Book Description :

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

Basic Butchering of Livestock   Game Book
Author : John J. Mettler
Publisher : Storey Books
Release : 1986
ISBN : 9780882663920
Language : En, Es, Fr & De

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Book Description :

This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions. Here is everything you need to know: At what age to butcher an animal How to kill, skin, slaughter, and butcher How to dress out game in a field Salting, smoking, and preserving Tools, equipment, the setup More than thirty recipes using all kinds of meat

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making

The Ultimate Guide to Butchering  Smoking  Curing  Sausage  and Jerky Making Book
Author : Philip Hasheider
Publisher : Harvard Common Press
Release : 2019-10-29
ISBN : 1558329870
Language : En, Es, Fr & De

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Book Description :

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 Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish

The Hunter s Guide to Butchering  Smoking  and Curing Wild Game and Fish Book
Author : Philip Hasheider
Publisher : Voyageur Press
Release : 2013-07-22
ISBN : 1610588029
Language : En, Es, Fr & De

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Book Description :

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.

The Pocket Guide to Field Dressing Butchering and Cooking Deer

The Pocket Guide to Field Dressing  Butchering  and Cooking Deer Book
Author : Monte Burch,Joan Burch
Publisher : Simon and Schuster
Release : 2015-09-15
ISBN : 1634504682
Language : En, Es, Fr & De

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Book Description :

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.

Butchering Processing and Preservation of Meat

Butchering  Processing and Preservation of Meat Book
Author : Frank G. Ashbrook
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 9401178984
Language : En, Es, Fr & De

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Book Description :

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.

Butchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry  Rabbit  Lamb  Goat  and Pork Book
Author : Adam Danforth
Publisher : Storey Publishing
Release : 2014-03-11
ISBN : 1612121829
Language : En, Es, Fr & De

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Book Description :

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.

Whole Beast Butchery

Whole Beast Butchery Book
Author : Ryan Farr,Brigit Legere Binns
Publisher : Chronicle Books
Release : 2011-11-16
ISBN : 1452100594
Language : En, Es, Fr & De

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Book Description :

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 Ultimate Guide to Home Butchering

The Ultimate Guide to Home Butchering Book
Author : Monte Burch
Publisher : Skyhorse Publishing, Inc.
Release : 2014-07-08
ISBN : 1629141666
Language : En, Es, Fr & De

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Book Description :

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 Beef

Butchering Beef Book
Author : Adam Danforth
Publisher : Storey Publishing, LLC
Release : 2014-04-11
ISBN : 1603429328
Language : En, Es, Fr & De

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Book Description :

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.

A Guide to Canning Freezing Curing Smoking Meat Fish Game

A Guide to Canning  Freezing  Curing   Smoking Meat  Fish   Game Book
Author : Wilbur F. Eastman, Jr.
Publisher : Storey Publishing, LLC
Release : 2011-03-09
ISBN : 1603427554
Language : En, Es, Fr & De

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Book Description :

With dozens of recipes for bacon, corned beef, jerky, pepperoni, and more, this no-nonsense guide is an excellent resource for preserving and storing meat. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Storey s Basic Country Skills

Storey s Basic Country Skills Book
Author : John Storey,Martha Storey
Publisher : Storey Publishing, LLC
Release : 2010-11-11
ISBN : 1603427376
Language : En, Es, Fr & De

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Book Description :

Whether you live on a small suburban lot or have a many acres in the country, this inspiring collection will empower you to increase your self-sufficiently and embrace a more independent lifestyle. A variety of authors share their specialized knowledge and provide practical instructions for basic country skills like preserving vegetables, developing water systems, keeping farm animals, and renovating barns. From sharpening an axe to baking your own bread, you’ll be amazed at the many ways learning traditional skills can enrich your life.

Butchering Chickens

Butchering Chickens Book
Author : Adam Danforth
Publisher : Storey Publishing, LLC
Release : 2020-03-03
ISBN : 1635861667
Language : En, Es, Fr & De

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Book Description :

This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.

Charcuterie The Craft of Salting Smoking and Curing

Charcuterie  The Craft of Salting  Smoking  and Curing Book
Author : Michael Ruhlman,Brian Polcyn
Publisher : W. W. Norton & Company
Release : 2005-11-17
ISBN : 0393058298
Language : En, Es, Fr & De

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Book Description :

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

Small Scale Livestock Farming

Small Scale Livestock Farming Book
Author : Carol Ekarius
Publisher : Storey Publishing, LLC
Release : 2010-11-10
ISBN : 1603427341
Language : En, Es, Fr & De

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Book Description :

Full of practical everyday advice, this guide explains how a natural, organic approach to livestock farming produces healthy animals, reduces costs, and increases your operation’s self-sufficiency. Livestock expert Carol Ekarius helps you create a viable farm plan, choose suitable livestock, care for your animals’ health, and confidently manage housing, fencing, and feeding. Case studies of successful farmers provide inspiration as you learn everything you need to know to run a prosperous livestock farm and make the lifestyle of your dreams a reality.

The Home Butcher

The Home Butcher Book
Author : James O. Fraioli
Publisher : Skyhorse
Release : 2019-11-26
ISBN : 9781510745797
Language : En, Es, Fr & De

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Book Description :

Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead

Butchering Deer

Butchering Deer Book
Author : Peter J. Fiduccia
Publisher : Simon and Schuster
Release : 2018-10-02
ISBN : 1510714049
Language : En, Es, Fr & De

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Book Description :

You’ve had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include: Tag it & drag it: transporting deer from field to home Protecting the carcass from bugs How to prepare a clean working area Tips to grinding burger and sausage meat Guidelines for packaging, labeling, and freezing Sharpening knives and other butchering tools Dry rubs and marinades And many more! The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.

The Butcher s Apprentice

The Butcher s Apprentice Book
Author : Aliza Green
Publisher : Quarry Books
Release : 2012-06-01
ISBN : 1610583930
Language : En, Es, Fr & De

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Book Description :

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

The Complete Venison Cookbook

The Complete Venison Cookbook Book
Author : Harold W. Webster
Publisher : Unknown
Release : 1996
ISBN : 9780937552704
Language : En, Es, Fr & De

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Book Description :

With over 700 recipes for all cuts of meat, including cooking techniques, enjoy mild, tender venison as never imagined -- no more tough, gamey meat. Create a full menu from more than 250 recipes for complementary dishes.

The Meat Game

The Meat Game Book
Author : Richard Maurovic
Publisher : Wakefield Press
Release : 2007
ISBN : 9781862547261
Language : En, Es, Fr & De

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Book Description :

Tells the story of the Gepps Cross abattoirs and saleyard complex, from its utopian concept through its years of growth and operation to its eventual ruin as a victim of competing interests. A comprehensive and abundantly illustrated history.