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Best in textbook rentals since 2012!

ISBN-10: 1446511685

ISBN-13: 9781446511688

Edition: N/A

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Description:

This vintage volume contains a comprehensive guide to curing meat at home, and includes interesting historical information, nutritional facts, instructions for curing a wide range of meat, and other related subjects. Written in simple language and full of helpful illustrations and handy tips and tricks, this guide will appeal to those with an interest in meat and its preparation. It would make for a worthy addition to any collection of allied literature. The chapters of this book include: 'Meat Curing', 'Meat Makes the Meal', 'Planning for Butchering', 'Butchering Pork', 'Facts about Meat Curing', 'Curing Directions', 'Sweet Pickle Cure', 'Rendering Lard', 'Fat Back Dry Cured and Pepper',…    
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