Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc;; How to Make All Kinds of Sausage, Etc (Classic Reprint) - Couverture souple
Synopsis
Master the art of curing meat with confidence. Learn the handling and methods that protect flavor and safety.
The book emphasizes that success in curing meat hinges on careful handling before and during the curing process. It covers practical steps from chilling promptly after slaughter to maintaining proper temperatures, plus tips to prevent spoilage and ensure even curing.
- How to properly chill hogs and keep meat from overheating before curing
- Techniques for preparing and managing brines, rubs, and overhauls
- Guidance on timing, temperature, and handling to avoid sour or spoiled meat
- Steps for curing a variety of meats, including hams, shoulders, tongues, livers, and cheeks
This edition offers clear, field-tested guidance suitable for home curers and small-scale operations, helping you improve results and reduce waste. Ideal for readers starting with meat curing and those seeking practical, down-to-earth instructions.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
Excerpt from Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc;; How to Make All Kinds of Sausage, Etc
Hard's, Rosaline and White Binder for Bologna, Frankforts and Pork Sausage Blender for Bologna, Frankforts and Pork Sausage.
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc.; How to Make Sausage, Etc (Classic Reprint)
Edité par
Forgotten Books, 2018
ISBN 10 : 1333066058
ISBN 13 : 9781333066055
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Dallas, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G1333066058I3N00
Acheter D'occasion
EUR 9,02
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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Secrets of Meat Curing and Sausage Making (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book delves deep into the traditional art of meat curing, offering practical guidance and time-tested techniques for preserving various cuts of pork and beef. From the initial handling of the meat to the intricacies of brining, dry salting, and smoking, the author provides detailed instructions and valuable insights gleaned from years of experience. Step into a world where preserving meat was not just a necessity but a culinary art form. Discover the secrets of creating flavorful hams, bacon, sausages, and other cured delicacies, all while ensuring their longevity and safety. This book is more than just a collection of recipes; it's a journey into the historical and cultural significance of meat curing. The author emphasizes the importance of understanding the underlying principles behind each step, empowering readers to adapt and experiment with confidence. Ultimately, this book reveals the timeless wisdom embedded in traditional curing methods, offering a path to creating delicious and long-lasting preserved meats that will tantalize your taste buds and connect you to a rich culinary heritage. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781333066055_0
Acheter neuf
EUR 16,57
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Secrets of Meat Curing and Sausage Making
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333066055
Acheter neuf
EUR 26,41
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Secrets of Meat Curing and Sausage Making
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333066055
Acheter neuf
EUR 25,12
Expédition à EUR 3,81
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)