Get The Ultimate Guide to Field Dressing and Butchering Deer: A PDF

By Peter J. Fiduccia

You’ve had a winning day within the box. Now what? professional Peter Fiduccia has all of the details you must organize deer in his new ebook, The final advisor to box Dressings and Butchering Deer. Fiduccia begins with the historical past of searching deer for meat, the dietary content material of venison, and deer anatomy for higher shot placement. He then largely covers all stages of box dressing and butchering, from eviscerating the animal and skinning hides to how one can 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 issues 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 exact photographs and drawings depicting all sections of meat to butcher. Fiduccia concludes his consultant with a piece at the most sensible how one 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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