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

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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison - [AUDIOBOOK]
mp3, pdf | 220.83 MB | Author: John J. Mettler | Year: 1986


Description:

This accessible guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of meat.

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.

Category:Science & Technology, Cookbooks, Food & Wine, Agricultural Sciences, Cooking with Specific Ingredients, Agriculture - General & Miscellaneous, Food Sciences - General & Miscellaneous, Meat & Game - Cooking, Cooking (Meat)

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