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Home Curing of Bacon and Hams
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[PDF.da72] Home Curing of Bacon and Hams
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| #4259445 in Books | Various | 2006-01-10 | Original language:English | PDF # 1 | 8.50 x.17 x5.51l,.22 | File type: PDF | 72 pages | Home Curing of Bacon and Hams||1 of 1 people found the following review helpful.| out of date, but still mostly useful information|By Redneck Science Geek|Originally published by the British government durring WWII to teach people how to safely cure meat, the some of the info this book is outdated. It advocates the use of saltpeter to cure meat, which is not accepted practice in the US. I would not reccomend this book for ham and bacon recipes. It contain
Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham.Contents Include: Utilisation of the Different Parts of the Pig Body Proportions and Breed Type Priciples of Breeding in Relation to Curing Care and Management in Relation to Curing Slaughter Inspection of Offals and Carcass Methods of Cutting Premises, Equipment, and Utensils for Home Curing Principles of Preservation by Curing A Standard Graduated Cure washing, Maturation, S...
You can specify the type of files you want, for your device.Home Curing of Bacon and Hams | Various. I was recommended this book by a dear friend of mine.
