Whether
you
hunt
or
work
a
small
farm
and
hope
to
become
more
self-sufficient,
this
book
can
help
you
enjoy
the
better
flavour
of
humanely
and
properly
slaughtered
and
butchered
meat.
Detailed
instructions
and
easy-to-follow
illustrations
demystify
the
slaughtering
and
butchering
process.
Standard
domestic
and
game
animals
and
birds
-
from
beef
and
veal
to
venison,
pork,
lamb
and
poultry
-
are
discussed,
as
well
as:
1.
When
to
slaughter
2.
How
to
skin
and
butcher
3.
Field
dressing
4.
The
latest
information
on
chronic
wasting
disease
in
deer
5.
Methods
to
avoid
contamination
and
spoilage
6.
aging,
dry
cures,
pickling
and
smoking
The
book
concludes
with
more
than
30
recipes.
John
J.
METTLER
Jr.,
DVM,
served
in
the
U.S.
Army
Veterinary
Corps
during
World
War
II
and
worked
for
more
than
30
years
in
upstate
New
York
as
a
large
animal
and
equine
veterinarian.
Author:
John
J.
METTLER
Jr.,
DVM
Binding:
Softcover
Pages:
192
Width:
15.2
cm
Height:
22.8
cm
Weight:
345
grams
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