Download or read book Handy Guide for Pork Butchers Bacon Curers and Sausage Makers written by U. S. Agriculture and published by Createspace Independent Publishing Platform. This book was released on 2017-07-26 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Handy Guide written by Thomas B. Finney and published by . This book was released on 1908 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handy Guide for Pork Butchers Bacon Curers and Sausage Makers written by Thomas Finney and published by Createspace Independent Publishing Platform. This book was released on 2017-07-26 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Handy Guide For the Use of Pork Butchers Butchers Bacon Curers Sausage and Brawn Manufacturers Provision Merchants Etc written by Thomas B. Finney and published by Franklin Classics Trade Press. This book was released on 2018-11-10 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book Handy Guide written by Thomas B. Finney and published by Nabu Press. This book was released on 2014-02 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Handy Guide for the Use of Pork Butchers Butchers Bacon Curers Sausage and Brawn Manufacturers Provision Merchants Etc written by Thomas B. Finney and published by Rarebooksclub.com. This book was released on 2013-09 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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...

Download or read book Handy Guide written by Thomas B. Finney and published by . This book was released on 1922 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handy Guide written by Thomas B. Finney and published by . This book was released on 1915 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handy Guide for Pork Butchers Butchers Bacon Curers Sausage Brawn Manufacturers Provision Merchants c written by Thomas B. Finney and published by . This book was released on 1915 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handy Guide for the Use of Pork Butchers Butchers Bacon Curers Sausage and Brawn Manufacturers Provision Merchants c written by Thomas B. Finney and published by . This book was released on 1908 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Manual of the Pork Trade written by Loudon M. Douglas and published by . This book was released on 1893 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Butchers and Sausage Makers Red Book written by George F. Sayer and published by Createspace Independent Publishing Platform. This book was released on 2017-09-22 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: This special re-print edition of "The Butchers' and Sausage Makers' Red Book" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1913. The demand for this rare book has brought forth the much needed reprint of this famous classic work. This unique book is printed in both English and German. Included are details on how to smoke, pickle and cure a wide range of meats, including hams, bacon, dried meat and more, as well as includes many recipes on sausage making. The Butchers' and Sausage Makers' Red Book will shed considerable light on age old techniques of meat preservation, including smoking and pickling. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.

Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Download or read book Butchers Packers and Sausage Makers Red Book written by George Jacob Sayer and published by . This book was released on 1913 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bangers to Bacon written by Jeremy Schmid and published by . This book was released on 2012-08-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a nation we love our sausages, whether its the good old kiwi-style banger from the school sausage sizzle, the gourmet venison sausages from the local butcher, or even the vegetarian snags on the barbie, sausages are a staple in the New Zealand household. Jeremy Schmid demonstrates step-by-step processes to make fresh sausages; hot smoked, cured, dried and vegetarian sausages; dry cured and wet brined meats. He also includes delicious recipes for homemade sausages, from humble Bangers and Mash and Toad in the Hole to more gourmet meal options, such as Hot-smoked Pork Sausage Salad with Eggplant Relish. Jeremy also includes loads of useful tips, information about equipment and an excellent list of stockists and suppliers. The book is set to appeal to a wide audience - hunter, home cook and foodies, or anyone looking for new self-sufficiency skills to add to their repertoire.--Publisher.

Download or read book The butchers manual written by J.D. Smith and published by Рипол Классик. This book was released on 1890 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing Practical Receipts for Making Sausage and Preparing and Caring all kinds of Meats

Download or read book Secrets of Meat Curing and Sausage Making written by B. Heller & Co and published by . This book was released on 1922 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: