Whether you hunt or work a small farm and hope to become more sufficient, this book can help you enjoy the better detailed instructions and easy-to-follow illustrations demystify the slaughtering and butchering process. Standard domestic and game animals and birds - from beef and veal to venison, pork, lamb and poultry - are discussed as well as:

* When to slaughter

* How to skin and butcher

* Field Dressing

* The latest Information on chronic wasting disease in deer

* Methods to avoid contamination and spoilage

* Aging, Dry cures, Pickling and smoking

This Book concludes with more than 30 Recipes.