Whether you hunt or work a small farm and hope to become more self-sufficient, this book can help you enjoy the better flavor 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.
When to slaughter. How to skin and butcher. Field dressing. The latest information on chronic wasting, a disease in deer. Methods to avoid contamination and spoilage. Aging, dry cures, pickling, and smoking.