By Peter J. Fiduccia

ISBN-10: 1510714006

ISBN-13: 9781510714007

You’ve had a winning day within the box. Now what? specialist Peter Fiduccia has the entire details you want to arrange deer in his new ebook, The final advisor to box Dressings and Butchering Deer. Fiduccia starts off with the heritage of looking deer for meat, the dietary content material of venison, and deer anatomy for larger shot placement. He then largely covers all stages of box dressing and butchering, from eviscerating the animal and skinning hides to easy methods to minimize every piece of meat (chuck, rib, brief loin, loin finish, rump, around, shank, flank, plate, brisket, shoulder, shank, or even bacon and ham). different themes include:

  • Tag it & drag it: transporting deer from box to home

  • Protecting the carcass from bugs

  • How to organize a fresh operating area

  • Tips to grinding burger and sausage meat

  • Guidelines for packaging, labeling, and freezing

  • Sharpening knives and different butchering tools

  • Dry rubs and marinades

  • And many more!

    The butchering sections contain targeted pictures and drawings depicting all sections of meat to butcher. Fiduccia concludes his consultant with a piece at the most sensible how you can organize and cook dinner venison in camp or at domestic utilizing quickly and simple recipes. With The final consultant to box Dressing and Butchering Deer, you could simply develop into a house deer butcher.

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    The Ultimate Guide to Field Dressing and Butchering Deer: A Complete Guide to Preparing a Deer for the Table by Peter J. Fiduccia

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