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Cover: 9780760343753 | The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish
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The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish
Taschenbuch von Philip Hasheider
Sprache: Englisch

28,40 €*

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Lieferzeit 1-2 Wochen

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Beschreibung
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
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
Über den Autor

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Details
Erscheinungsjahr: 2013
Rubrik: Essen & Trinken
Medium: Taschenbuch
Seiten: 224
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780760343753
ISBN-10: 0760343756
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Hasheider, Philip
Hersteller: Quarto Publishing Group USA Inc
Maße: 228 x 185 x 22 mm
Von/Mit: Philip Hasheider
Erscheinungsdatum: 22.07.2013
Gewicht: 0,653 kg
preigu-id: 106293261
Über den Autor

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Details
Erscheinungsjahr: 2013
Rubrik: Essen & Trinken
Medium: Taschenbuch
Seiten: 224
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780760343753
ISBN-10: 0760343756
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Hasheider, Philip
Hersteller: Quarto Publishing Group USA Inc
Maße: 228 x 185 x 22 mm
Von/Mit: Philip Hasheider
Erscheinungsdatum: 22.07.2013
Gewicht: 0,653 kg
preigu-id: 106293261
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