Butchering Processing And Preservation Of Meat, Frank G. Ashbrook Stocking Up

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Location: Brookfield, Missouri
Ships to: US,
Item: 165110294569

Restocking Fee:No
Return shipping will be paid by:Seller
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money back or replacement (buyer's choice)
Binding:Softcover, Wraps
Subject:Home & Garden
Publisher:Peaceful Creek LLC
Place of Publication:USA

"Whether your meat comes from your own Farm…..Suburban Property…..Backyard…..or is purchased wholesale; whether it was taken in the wild or fished from a pond or the ocean……. you will find on these pages the answers you need to beat the cost of inflated food prices and to have a stock of meat that is both superior in quality and flavor!" There may be a time when this information is very valuable! Allowing you to process meat to feed your family and possibly for others as well. Its not that difficult, and it doesn't matter if it doesn't turn out perfect, the whole purpose is to get the meat off the carcass, into your freezer and eventually onto your plate. If you make mistakes simply turn them into hamburger or stir fry meat! Some of the teachings in this Step by Step book are: Facts about meat…..Game on the Table….Domestic Rabbit….Poultry…..Fish….Preparations for Butchering…..Equipment and Tools…..Skinning or Flaying….. Butchering Hogs Butchering Cattle Butchering Sheep and Lambs Selection for Slaughter…..Sticking and Stunning…..Skinning the Legs…..Getting the Hides Off…..Opening the Carcass…..Care of Internal Organs…..Dressing the Game Animals…..Handling Hides and Skins….. 318 Pages Profusely Illustrated Clear Concise Explanations show every step of the way and demonstrate that a wide variety of quality meat can be had for a lower cost. Saving the Head…..Cutting up the Carcass…..Pork, Beef, Veal…..Lamb and Mutton Venison Dressing Poultry Wild Fowl Procuring, Cleaning, and Cutting Fish Preserving Meat, Fowl, Seafood….. Freezing….. Curing Meats….. Pickling….. Smoked Meats….. Home Canning….. Sausages……. Rendering Lard…… Soap Making….. and Much, Much, More! Making the Cuts Cleaning Fish Canning….Freezing….Sausage Making…..Hams…..Smoking Butchering….Step by Step….in Pictures Charts of Cuts….Poultry…..Rabbits….Fish….Smokehouse Plans Detailed List of Chapters You can process your own food….Like the old Boy Scout Motto….Be Prepared! This is a softcover book in new condition. It has the comb binding so it will lay flat and stay open to the page you need. It contains 318 pages, Measures about 10" x 7", and is Dated 1955, this is a new print of this bookButchering, Processing and Preservation of MeatFrank G Ashbrook, US Fish and Wildlife Service United States Department of the Interior Easy Payment and Shipping Details We ship out every business day! We make sure your items arrive safe and well protected! If you need the book faster than standard shipping be sure to select Priority Mail as your shipping method during checkout. Thank You!!

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