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 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 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 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 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 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 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 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 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 Home Pork Making written by Albert Watson Fulton and published by . This book was released on 1906 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Butchers Manual written by John D. Smith and published by . This book was released on 2016-09-17 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Home Pork Making written by A. W. Fulton and published by Forgotten Books. This book was released on 2017-10-17 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Home Pork Making: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Storing Pork Product From Scalding Vat to Kitchen Table and Dining Room Several chapters are devoted to putting down and curing the different cuts of meat in a variety of ways for many purposes. Here will be found the prized recipes and secret processes employed in making the popular pork specialties for which England, Virginia, Kentucky, New England and other sections are noted. Many of these points involve the old and well-guarded methods upon which more than one fortune has been made, as well as the newest and latest ideas for curing pork and utilizing its products. Among these the subject of pickling and barreling is thoroughly treated, renewing pork brine; care of barrels, etc. The proper curing of hams and shoulders receives minute attention, and so with the work of dry salting bacon and sides. A chapter devoted to smoking and smoke houses affords all necessary light on this important subject, including a number of helpful illustrations; success in keeping bacon and hams is fully described, together with many other features of the work of home curing. The concluding portion of the book affords many interesting details relating to the various cuts of meat in the big packing houses, magnitude of the swine industry and figures covering the importance of our home and foreign trade in pork and pork product. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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 Secrets Of Meat Curing And Sausage Making Legacy Edition written by B. Heller Company and published by . This book was released on 2020-04-18 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This deluxe unabridged reprint Legacy Edition of Secrets of Meat Curing and Sausage Making is a richly illustrated vintage instruction manual and recipe book with traditional ideas for a variety of meat curing and butchering projects, from curing ham and bacon, to producing corned beef, various meat delicacies, and sausages of all kinds

Download or read book BUTCHERS MANUAL written by JOHN D. SMITH and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: