By John J. Mettler Jr., DVM, paperback, 208 pages.
Learn to be more self-sufficient on your farm by following these easy step-by-step instructions for slaughtering and butchering your own meat. If you're looking for another way to provide healthier, better tasting food for your family, this book offers you the information you need to know. Find details on when to slaughter, how to skin and butcher, field dressing, aging, dry cures, smoking, and more. Covers beef, veal, pork, lamb, poultry, rabbit, and venison. Includes illustrations and more than 30 recipes.