Handy Guide For Pork Butchers Bacon Curers And Sausage Makers
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Handy Guide For Pork Butchers Bacon Curers And Sausage Makers
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Author : Thomas Finney
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-07-26
Handy Guide For Pork Butchers Bacon Curers And Sausage Makers written by Thomas Finney and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-26 with categories.
This special edition of "Handy Guide For Pork Butchers, Bacon Curers and Sausage Makers" was written by Thomas B. Finney, and first published in 1918. A fabulous, century-old book of recipes and tips for making your own sausages and bacon, from store-bought or farm-raised meat, or from your own home-reared animals. Recipes include - Curing Bacon, Black Pudding Seasoning, Anglo-German Sausage, Bologna Sausage, Garlic Sausage, Chitterlings, Pies, and lots more. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.
Handy Guide For Pork Butchers Bacon Curers And Sausage Makers
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Author : U. S. Agriculture
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-07-26
Handy Guide For Pork Butchers Bacon Curers And Sausage Makers written by U. S. Agriculture and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-26 with categories.
This special edition of "Home Canning of Meats and Seafood" was written by the U.S. Department of Agriculture, and first published in 1919. This century-old USDA book on home-canning your own meat and seafood contains tips and canning recipes, and covers some of the most frequently-asked questions everybody new to canning has. Chapters include - Why Can Meats?, Why Do Foods Spoil and How Does Canning Prevent It?, Canning in Tin Cans, Canning in Glass, Canning of Meats, Canning of Fish and Other Sea Foods, and more. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.
Handy Guide For The Use Of Pork Butchers Butchers Bacon Curers Sausage And Brawn Manufacturers Provision Merchants Etc
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Author : Thomas B. Finney
language : en
Publisher: Rarebooksclub.com
Release Date : 2013-09
Handy Guide For The Use Of Pork Butchers Butchers Bacon Curers Sausage And Brawn Manufacturers Provision Merchants Etc written by Thomas B. Finney and has been published by Rarebooksclub.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09 with categories.
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ...2 ozs., Ginger. 2 lbs. Saltpetre. oi lbs. Fine Salt. No. 2. 7 lbs. Ground White Pepper. lb., Ginger. ANGLO-GERMAN SAUSAGE SEASONING--continued. No. 3. 4 lbs. Ground White Pepper. 2 ozs., Mace. 1 oz., Ginger. 2 ozs., Nutmeg. 2 ozs., Sage. i lbs. Saltpetre. 9 lbs. Fine Salt. No. 4. 3 lbs. Ground White Pepper. 8 ozs. Nuyo. 7 lbs. Fine Salt. To be well mixed, and use i oz. to every i lb. of German Sausage Meat, unless the maker uses Salt or Pickled Meats, then he must use Salt at discretion. German Picnic Sausages. Mixture. 9 lbs. Lean Pork (Fresh). 5 lbs. Lean Pork (Salt). 3 lbs. Fat Pork. 3 lbs. Farina. 2 lbs. PAB. i ozs. Bergice (Dry Antiseptic). Farina to be mixed with cold water and slightly coloured with Parisian Red or Theodine. Seasoning. 3 ozs. Ground White Pepper. 1 oz., Mace. ioz., Marjoram, i oz., Cayenne. J oz., Saltpetre. i oz., Smoke Powder. Salt to be used at discretion. Directions. Put the Pork into the machine with the Seasoning and Smoke Powder, and chop medium. Then add the Farina and PAB, and mix well in the machine until very fine, then add Back Fat and chop until the Back Fat is in pieces about th of an inch square. Take out of machine and put into filler and fill into Weasands (already soaked), tie very tightly with stout string, then place in a copper of water, to which a tablespoonful of Smoke Liquor has been added, and allow to simmer for i hour at 1800 F. When cooked through, dye with Camwood Extract, Saupolon, or Bismark Brown, according to colour required to suit the particular district. Use i oz. Bergice (Dry Antiseptic) to every 14 lbs. German Sausage Meat. Tongue Sausage. Mixture. 6 lbs. Lean Pork. 2 lbs. Fat Pork. 2 lbs. Pig or Ox Tongue. i lb. PAB (Dry), i oz. Bergice (Dry...
Handy Guide
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Author : Thomas B. Finney
language : en
Publisher: Nabu Press
Release Date : 2014-02
Handy Guide written by Thomas B. Finney and has been published by Nabu Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02 with categories.
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Handy Guide: For The Use Of Pork Butchers, Butchers, Bacon Curers, Sausage And Brawn Manufacturers, Provision Merchants, Etc 2 Thomas B. Finney T.B. Finney, 1908 Cooking; Specific Ingredients; Meat; Canned meat; Cooking / Specific Ingredients / Meat; Meat; Precooked meat; Sausages; Technology & Engineering / Food Science
Handy Guide
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Author : Thomas B. Finney
language : en
Publisher:
Release Date : 1908
Handy Guide written by Thomas B. Finney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1908 with Canned meat categories.
Handy Guide
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Author : Thomas B. Finney
language : en
Publisher:
Release Date : 1922
Handy Guide written by Thomas B. Finney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1922 with categories.
Handy Guide
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Author : Thomas B. Finney
language : en
Publisher:
Release Date :
Handy Guide written by Thomas B. Finney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Handy Guide For Pork Butchers Butchers Bacon Curers Sausage Brawn Manufacturers Provision Merchants C
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Author : Thomas B. Finney
language : en
Publisher:
Release Date : 1915
Handy Guide For Pork Butchers Butchers Bacon Curers Sausage Brawn Manufacturers Provision Merchants C written by Thomas B. Finney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1915 with Cookery (Pork). categories.
Handy Guide For The Use Of Pork Butchers Butchers Bacon Curers Sausage And Brawn Manufacturers Provision Merchants C
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Author : Thomas B. Finney
language : en
Publisher:
Release Date : 1908
Handy Guide For The Use Of Pork Butchers Butchers Bacon Curers Sausage And Brawn Manufacturers Provision Merchants C written by Thomas B. Finney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1908 with Cookery (Pork). categories.
Handy Guide
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Author : Thomas B. Finney
language : en
Publisher:
Release Date : 1915
Handy Guide written by Thomas B. Finney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1915 with categories.