Field to Table – A Normal Person’s Guide to Home Butchering and Meat Processing
Intro: Why home food processing? Cleaner, more control, more humane, full appreciation of food
Section 1—hunting and field dressing (I’ll need C's help here)
Section 2 – Aging, deboning, and first storage
Section 3 – Processing, smoking, freezer ready, wrapping
Section 4 – Cooking and recipes
Cooking in a Crunch -- Non-traditional cooking methods for when the power is out
Cooking Under Pressure -- C's idea for pressure cooker recipe book. I"m not sure
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