This is a guide to dressing and preserving meat. From slaughtering to processing to preserving meat by smoking, salting, and making jerky, farmer and writer Philip Hasheider delivers step-by-step illustrated instructions on how to properly secure the animal and then safely and humanely transform the meat into meals.
The book's 11 chapters detail the tools and equipment needed for home butchering, explain how to handle live animals before slaughter, introduce different cuts of meat and show how to process them into products like sausages and jerky. There are also sections on the changes meat goes through during processing, how to field dress wild game, and how to properly dispose of unwanted parts.
