Protecting Food Safety When Shooting Field Dressing Bringing A Deer Home And Cutting The Carcass
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Author | : Christine M. Bruhn |
Publisher | : UCANR Publications |
Total Pages | : 13 |
Release | : 2006-07-01 |
Genre | : |
ISBN | : 160107395X |
For hunters, a short, practical guide for cutting and storing venison to avoid spoilage and the potential for disease. Includes a handy two-page in-the-field reference sheet to take with you when you go hunting.
Author | : Christine M Bruhn |
Publisher | : |
Total Pages | : |
Release | : 2006 |
Genre | : |
ISBN | : |
For hunters, a short, practical guide for cutting and storing venison to avoid spoilage and the potential for disease. Includes a handy two-page in-the-field reference sheet to take with you when you go hunting.
Author | : |
Publisher | : UCANR Publications |
Total Pages | : 13 |
Release | : |
Genre | : |
ISBN | : 1601077823 |
Author | : John Weiss |
Publisher | : Woods N' Water, Inc. |
Total Pages | : 220 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9780970749376 |
This essential book is jam-packed with the latest, hard-to-find tips on the subject of field dressing, skinning, and butchering deer--as well as aging and cooking venison--the easy way.
Author | : Peter J. Fiduccia |
Publisher | : Simon and Schuster |
Total Pages | : 272 |
Release | : 2018-10-02 |
Genre | : Sports & Recreation |
ISBN | : 1510714049 |
You’ve had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include: Tag it & drag it: transporting deer from field to home Protecting the carcass from bugs How to prepare a clean working area Tips to grinding burger and sausage meat Guidelines for packaging, labeling, and freezing Sharpening knives and other butchering tools Dry rubs and marinades And many more! The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.
Author | : John Weiss |
Publisher | : Simon and Schuster |
Total Pages | : 208 |
Release | : 2011-06-21 |
Genre | : Sports & Recreation |
ISBN | : 1626369690 |
The process of getting a deer from the field to the dinner plate can seem overwhelming, especially for beginners. Fortunately, this book of expert advice from veteran deer hunter John Weiss, packed with helpful illustrations and step-by-step explanations, makes it simple. Weiss covers everything you need to know to do your own butchering, including field dressing and transporting your deer, and aging and freezing your venison. The Ultimate Guide to Butchering Deer also features instructions on how to grind burger and make sausage links, and even comes with delicious recipes. This truly is a must-read for any aspiring home deer butcher.
Author | : Philip Hasheider |
Publisher | : Zenith Press |
Total Pages | : 229 |
Release | : 2013-07-22 |
Genre | : Cooking |
ISBN | : 0760343756 |
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.
Author | : |
Publisher | : |
Total Pages | : 192 |
Release | : 2016-10 |
Genre | : Cooking (Natural foods) |
ISBN | : 9780996603874 |
Author | : Gene Nunnery |
Publisher | : Univ. Press of Mississippi |
Total Pages | : 146 |
Release | : 2018-10-18 |
Genre | : Sports & Recreation |
ISBN | : 1496820002 |
During his life, Gene Nunnery was recognized as a master turkey hunter and an artisan who crafted unique, almost irresistible turkey calls. In The Old Pro Turkey Hunter, the vaunted sportsman shares over fifty years of personal experience in Mississippi and surrounding states, along with the decades-old wisdom of the huntsmen who taught him. Throughout the book, his stories make clear that turkey hunting is more than just killing the bird—it is about matching wits with a wild and savvy adversary. As Nunnery explains, “To me that’s what it’s all about: finding a wise old gobbler who will test your skill as a turkey hunter.” Through his stories, Nunnery reveals that the true reward for successful turkey hunting lies in winning the contest, not necessarily exterminating the foe. Real sportsmen know that every now and then the turkey should and will elude the hunter. As Nunnery looks back on his extensive career, he analyzes vast differences in practice, old and new. The shift, he decides, came during his last twenty years on the hunt, and that difference has only increased in the decades since this book was originally published. Michael O. Giles, Bass Pro staff team member, master turkey hunter, and award-winning outdoors writer and author of Passion of the Wild, writes a new foreword that brings the practice of turkey hunting into the present day. Filled with a tested mixture of common sense and specific examples of how master turkey hunters honor their harvest and heritage, The Old Pro Turkey Hunter is the perfect companion for the novice or the adept.
Author | : Miller, L.P., Miknis, R.A. and Flory, G.A.. |
Publisher | : Food & Agriculture Org. |
Total Pages | : 56 |
Release | : 2020-12-28 |
Genre | : Nature |
ISBN | : 9251337438 |
Animal disease outbreaks pose many challenges for response authorities that can impact livelihoods, food security, and the environment. Proper disposal of animal carcasses that die or are culled during the outbreak is a key component of a successful response to a disease outbreak because it helps prevent or mitigate the further spread of pathogens and in case of zoonotic disease, to further protect human health. The practical guidelines presented hereby provide carcass and related waste management considerations and recommended procedures for use by Veterinary Services and other official response authorities when developing animal disease outbreak containment and eradication plans. The guidelines apply to animal disease outbreaks of varying sizes, whether the outbreak is isolated to a single premise or spans a region to cover numerous premises. However, they are focused on small to medium-sized holdings in countries without access to engineered landfills, rendering plants or controlled incinerators. The guidelines are written in the spirit of “keep it simple and doable”, considering the limited human and financial resources that many countries are constrained with. Its presentation and practical approach ensure that countries will find it very useful for their emergency operation procedures toolbox. Further, the guidelines directly contribute to the one-health approach by protecting the health of animals, humans, and the environment.