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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 (Classic Repri: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Stor

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 (Classic Repri: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Stor

          
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About the Book

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.


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Product Details
  • ISBN-13: 9780265444276
  • Publisher: Forgotten Books
  • Publisher Imprint: Forgotten Books
  • Language: English
  • ISBN-10: 0265444276
  • Publisher Date: 23 Apr 2018
  • Binding: Hardback


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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 (Classic Repri: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Stor
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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 (Classic Repri: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Stor
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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 (Classic Repri: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Stor

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