Here Is The New, Easy, Money-Saving Way To Cure All Kinds Of Meats At Home And Enjoy The Finest Quality And Flavor

By:

Anon

Format:

Paperback / softback

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$73.99

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Description

This unusual manual is a fascinating read containing a wealth of information on how to cure meat. Interesting to the food lover and historian alike. Extensively illustrated with drawings, diagrams and photographs forming a complete how-to guide. Contents Include: Explanation of Morton's Meat Curing Service; Morton's Smoke-Salt; Morton's Tender-Quick; Why Meat Should be Pumped; Meat Pump; Curing Meats the Year 'Round; Meat Curing Thermometer; Butchering and Trimming Pork; Curing Pork; Canadian Bacon, Head Cheese, Lard, Etc; Pork Sausage; Morton's General Seasoning; Butchering, Trimming and Curing Beef; Butchering, Trimming and Curing Lamb; Curing Game, Poultry, Fish, and Meat Specialties; and Corned Beef. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Release date Australia

August 4th, 2010

Author

Anon

Audience

General (US: Trade)

Illustrations

black & white illustrations

Pages

Dimensions

140x216x4

ISBN-13

9781445511542

Product ID

32371846

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