Slaughter and the Preservation of Meat
Slaughter and the Preservation of Meat This book seeks to provide basic information concerning slaughter, processing and preserving meat for small farmers and agricultural workers. The topics discussed are sanitation, pre-slaughter conditions and post-slaughter conditions. It includes techniques for beef, pigs, sheep & goats, poultry, and small animals such as rabbits. Other topics include preservation, storage, plans for a simple slaughter facility and for small to medium plants. The final section on small to medium plants is a reference for people that continue to expand the number of animals they slaughter and process. Proper methods for preparation of meat for human consumption are important to maintain proper human health. Available on Amazon for $15 in English
Or as a free downloadable resource