{"product_id":"the-wild-game-home-meat-handbook","title":"The Wild Game \u0026 Home Meat E-HandBook","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Wild Game \u0026amp; Home Meat E-Handbook\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e49 pages · Instant digital download · $14.95\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eYou know how to break down the animal. This is everything around it.\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eBasic Butchering\u003c\/em\u003e teaches you the cuts. But the freezer-burned venison, the crumbly sausage, the roast that came out tough despite a perfect butchering job — those don't happen at the cutting board. They happen in the two hours after the shot, in the aging fridge, at the smoker, and at the stove.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis handbook covers all of it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eInside the 49 pages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eIn the Field\u003c\/strong\u003e — why a stressed animal yields dark, tough meat, and how the first two hours decide everything\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging \u0026amp; Hanging\u003c\/strong\u003e — dry vs wet, exact temperatures, how to tell when it's ready\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eKnives, Tools \u0026amp; Workspace\u003c\/strong\u003e — sharpening properly, seam butchery, why a dull knife is the dangerous one\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut by Cut\u003c\/strong\u003e — every major cut, where it comes from, and exactly how to cook it\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrinding \u0026amp; Sausage Craft\u003c\/strong\u003e — fat ratios, developing the bind, stuffing without frustration\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCuring \u0026amp; Charcuterie\u003c\/strong\u003e — salt, nitrites, wet vs dry cures, and the safety rules that aren't optional\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSmoking Mastery\u003c\/strong\u003e — thin blue smoke, the stall, wood selection, temperature control\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePreservation \u0026amp; Storage\u003c\/strong\u003e — beating freezer burn, confit, canning, real shelf-life numbers\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eUsing the Whole Animal\u003c\/strong\u003e — stock, rendering fat, organs, and why trim is the meat your family eats most\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFood Safety\u003c\/strong\u003e — the danger zone, and why a rare steak is safe but a rare burger isn't\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTroubleshooting\u003c\/strong\u003e — twelve common failures, what caused each, and the fix\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eThe Season Plan\u003c\/strong\u003e — a working calendar from pre-season prep to the week after\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCooking What You Made\u003c\/strong\u003e — searing, resting, braising, and the rules that lean game demands\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePlus \u003cstrong\u003ereference charts\u003c\/strong\u003e (yields, safe temperatures, curing ratios, aging times) and a \u003cstrong\u003e30-term glossary\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWritten for the shed and the kitchen bench.\u003c\/strong\u003e Large, readable type. No app, no subscription, no video course. A proper reference you'll open for years.\u003c\/p\u003e","brand":"The RootStead","offers":[{"title":"Default Title","offer_id":63073032995187,"sku":null,"price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/6410\/7891\/files\/Black_White_Modern_Textured_Gradient_Novel_Wattpad_Book_Cover_600_x_600_px_1.jpg?v=1783671926","url":"https:\/\/therootstead.com\/products\/the-wild-game-home-meat-handbook","provider":"The RootStead","version":"1.0","type":"link"}