Directions for butchering, dressing out livestock and game, curing, and smoking everything from chicken livers to kippered herring can be found in a number of books and Extension Service pamphlets. Some of the best are listed here.

Ashbrook, Frank G. Butchering, Processing and Preservation of Meat. New York: Van Nostrand Reinhold, 1968.

Christian, J.A. and Blumer, T.N. Curing Hams Country Style. North Carolina Agriculture Extension Service Circular No. 405. Raleigh, N.C.: North Carolina State University, 1971.

Eastman, Wilbur F. A Guide to Canning, Freezing, Curing, and Smoking Meat, Fish and Game. North Adams, MA.: Storey Publishing, 1975.

Mettler, John J. Basic Butchering of Livestock and Game. North Adams, MA.: Storey Publishing, 2003.

Kelly, R.F. et al. Curing Ham Virginia Style. Virginia Polytechnic Institute and State University Extension Division Publication No. 233. Blacksbury, Va.: Virginia Polytechnic Institute, 1974.

Sleight, Jack and Hull, Raymond. Home Book of Smoke-Cooking Meat, Fish & Game. Harrisburg, Penn.: Stackpole Books, 1971.

University of Wisconsin. Home Smoking and Pickling of Fish. Madison, Wis.: University of Wisconsin, Sea Grant Program, Cooperative Extension Program.

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