Peter J. Fiduccia's The Ultimate Guide to Field Dressing and Butchering Deer: A PDF

By Peter J. Fiduccia

ISBN-10: 1510714006

ISBN-13: 9781510714007

You’ve had a profitable day within the box. Now what? professional Peter Fiduccia has all of the info you want to organize deer in his new publication, The final consultant to box Dressings and Butchering Deer. Fiduccia begins with the historical past of looking deer for meat, the dietary content material of venison, and deer anatomy for higher shot placement. He then greatly covers all stages of box dressing and butchering, from eviscerating the animal and skinning hides to the best way to lower every bit of meat (chuck, rib, brief loin, loin finish, rump, around, shank, flank, plate, brisket, shoulder, shank, or even bacon and ham). different subject matters include:



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


  • Protecting the carcass from bugs


  • How to arrange 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 advisor with a piece at the most sensible how one can organize and cook dinner venison in camp or at domestic utilizing fast and simple recipes. With The final consultant to box Dressing and Butchering Deer, you could simply turn 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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