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The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish Flexibound - 2013
by Hasheider, Philip
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Details
- Title The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish
- Author Hasheider, Philip
- Binding flexibound
- Edition First Edition
- Condition Used: Good
- Pages 224
- Volumes 1
- Language ENG
- Publisher Voyageur Press, NEW YORK
- Date 2013-07-22
- Illustrated Yes
- Features Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # SONG0760343756
- ISBN 9780760343753 / 0760343756
- Weight 1.45 lbs (0.66 kg)
- Dimensions 9.1 x 7.2 x 0.8 in (23.11 x 18.29 x 2.03 cm)
- Library of Congress subjects Meat - Preservation, Slaughtering and slaughter-houses
- Library of Congress Catalog Number 2012051137
- Dewey Decimal Code 799.25
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From the rear cover
Taking down a wild animal with a clean shot is the goal of your hunt--but what happens next determines whether or not that animal becomes safe and nutritious food for your family. Be prepared with "The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish," which explains in detail, with diagrams and photographs, how to harvest wild game safely and efficiently. Follow step-by-step instructions to field dress and butcher large and small game, and learn how to preserve wild-game meat and turn it into delicious meals for the family table. Deer * Moose * Bear * Feral Pigs * Alligators * Rabbits * Squirrels * Raccoons * Opossum * Muskrat * Beavers * Snakes * Turtles * Frogs * Pheasants, grouse, and other game birds * Ducks, geese, and other waterfowl * Sturgeons, muskies, and other large freshwater fish * Crappies, bluegill, and other small freshwater fish Choose a hunting knife
Prepare a field dressing toolkit
Skin and butcher wild game of all sizes, from bears to frogs
Remove feathers from game birds and waterfowl
Fillet fish
Keep carcasses from spoiling in the field
Keep meat free from contaminants
Preserve meat by freezing, drying, canning, smoking, curing, or corning
Avoid freezer burn
Prepare main dishes, from bear stew to stuffed opossum to roast pheasant and more
Make a variety of wild-game sausages
Prepare a field dressing toolkit
Skin and butcher wild game of all sizes, from bears to frogs
Remove feathers from game birds and waterfowl
Fillet fish
Keep carcasses from spoiling in the field
Keep meat free from contaminants
Preserve meat by freezing, drying, canning, smoking, curing, or corning
Avoid freezer burn
Prepare main dishes, from bear stew to stuffed opossum to roast pheasant and more
Make a variety of wild-game sausages
