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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 meat curing with proven, hands-on guidance you can trust.
This practical guide covers the essential steps from proper handling and chilling to brine preparation and curing. It emphasizes humane, careful processing to reduce spoilage and improve flavor, with clear instructions you can apply in a home or professional setting.
Inside, you’ll find concrete methods for hams, shoulders, tongues, livers, and other meats, including how to prepare, salt, and overhauling during cure. The book also introduces ready-to-use mixtures and flavoring ideas to help you achieve reliable results.
- Step-by-step handling and chilling to ensure meat cures evenly and safely
- Brine recipes and overhauling techniques for different cuts, including hams, tongues, and livers
- Flavor ideas and color agents like Freeze-Em-Pickle and Garlic variants
- Tips on maintaining clean, cold environments and preventing spoilage
Ideal for readers who want a down-to-earth, shop-floor approach to curing meat.
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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 (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 5 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
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Secrets of Meat Curing and Sausage Making
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333066055
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Secrets of Meat Curing and Sausage Making
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333066055
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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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)
Edité par
Forgotten Books, 2018
ISBN 10 : 1333066058
ISBN 13 : 9781333066055
Ancien ou d'occasion
Couverture souple
Vendeur : Greenworld Books, Arlington, TX, Etats-Unis
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Etat : very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. N° de réf. du vendeur GWV.1333066058.VG
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