Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.
A comprehensive small game hunting guide for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species • comprehensive information about hunting wild turkeys in both the spring and fall seasons • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment • instructions on how to field dress and butcher your own small game animals for a variety of preparations • techniques and recipes for both indoor and outdoor wild game cooking From the Trade Paperback edition.
Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Author: Monte Burch
Publisher: Skyhorse Publishing, Inc.
Release Date: 2014-07-08
Genre: Sports & Recreation
With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.
Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
Release Date: 2012-12-06
Genre: Juvenile Nonfiction
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.
Author: Sarah M. Nelson
Publisher: University Press of Colorado
Release Date: 2009-01-02
Genre: Social Science
A vivid account of the prehistory and history of Denver as revealed in its archaeological record, Denver: An Archaeological History invites us to imagine Denver as it once was. Around 12,000 B.C., groups of leather-clad Paleoindians passed through the juncture of the South Platte River and Cherry Creek, following the herds of mammoth or buffalo they hunted. In the Archaic period, people rested under the shade of trees along the riverbanks, with baskets full of plums as they waited for rabbits to be caught in their nearby snares. In the early Ceramic period, a group of mourners adorned with yellow pigment on their faces and beads of eagle bone followed Cherry Creek to the South Platte to attend a funeral at a neighboring village. And in 1858, the area was populated by the crude cottonwood log shacks with dirt floors and glassless windows, the homes of Denver's first inhabitants. For at least 10,000 years, Greater Denver has been a collection of diverse lifeways and survival strategies, a crossroads of interaction, and a locus of cultural coexistence. Setting the scene with detailed descriptions of the natural environment, summaries of prehistoric sites, and archaeologists' knowledge of Denver's early inhabitants, Nelson and her colleagues bring the region's history to life. From prehistory to the present, this is a compelling narrative of Denver's cultural heritage that will fascinate lay readers, amateur archaeologists, professional archaeologists, and academic historians alike.
Have you ever perched in a tree stand, watching for big game? Listened to the crackle of branches and brush being trampled as a large buck steps into the clearing? Or have you hunted elk, moose, sheep, or bears? Big game hunting takes a lot of patience, because these huge animals tend to travel alone. But the wait is worth it when you get a chance at a trophy animal. Enter the Great Outdoors Sports Zone to learn about the history, gear, rules, and best techniques connected to big game hunting. You'll discover: • Where different big game animals live. • What gear you need to become an expert big game hunter. • How hunting rules help preserve big game populations. • How to cook your game after it has been harvested. Are you into sports? Then get into your favorite zone!
Author: Richard W. Bulliet
Publisher: Columbia University Press
Release Date: 2005-09-14
Richard W. Bulliet has long been a leading figure in the study of human-animal relations, and in his newest work, Hunters, Herders, and Hamburgers, he offers a sweeping and engaging perspective on this dynamic relationship from prehistory to the present. By considering the shifting roles of donkeys, camels, cows, and other domesticated animals in human society, as well as their place in the social imagination, Bulliet reveals the different ways various cultures have reinforced, symbolized, and rationalized their relations with animals. Bulliet identifies and explores four stages in the history of the human-animal relationship-separation, predomesticity, domesticity, and postdomesticity. He begins with the question of when and why humans began to consider themselves distinct from other species and continues with a fresh look at how a few species became domesticated. He demonstrates that during the domestic era many species fell from being admired and even worshipped to being little more than raw materials for various animal-product industries. Throughout the work, Bulliet discusses how social and technological developments and changing philosophical, religious, and aesthetic viewpoints have shaped attitudes toward animals. Our relationship to animals continues to evolve in the twenty-first century. Bulliet writes, "We are today living through a new watershed in human-animal relations, one that appears likely to affect our material, social, and imaginative lives as profoundly as did the original emergence of domestic species." The United States, Britain, and a few other countries are leading a move from domesticity, marked by nearly universal familiarity with domestic species, to an era of postdomesticity, in which dependence on animal products continues but most people have no contact with producing animals. Elective vegetarianism and the animal-liberation movement have combined with new attitudes toward animal science, pets, and the presentation of animals in popular culture to impart a distinctive moral, psychological, and spiritual tone to postdomestic life.