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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.

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Book Details

ISBN: 9780882663913
ISBN-10: 0882663917
Format: Paperback
(227mm x 153mm x 14mm)
Pages: 208
Imprint: Storey Books
Publisher: Storey Books
Publish Date: 18-Apr-1998
Country of Publication: United States

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