Author: H. Russell CrossPublisher:
ISBN:
Category : Meat cutting
Languages : en
Pages : 68
Book Description
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: H. Russell CrossPublisher:
ISBN:
Category : Meat cutting
Languages : en
Pages : 68
Book Description
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: H Russell CrossPublisher:
ISBN:
Category :
Languages : en
Pages : 76
Book Description
From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon.For the home cook who wants to step up to the butcher block, this book is the perfect guide. Equal parts butchering handbook, cookbook, and food history book, Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce good servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.There's only one way to enjoy this book: Pig out!
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: H. Russell CrossPublisher:
ISBN:
Category : Meat cutting
Languages : en
Pages : 0
Book Description
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: William R. JonesPork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: Slaughtering, Cutting and Processing Pork on the Farm
Author: U. S. Dept Of AgriculturePublisher: Createspace Independent Publishing Platform
ISBN: 9781977928849
Category :
Languages : en
Pages : 56
Book Description
This special re-print edition of "Slaughtering, Cutting and Processing Pork on the Farm" has not been available to those interested in curing meat products, and farm butchering since it first appeared on the scene back in 1965. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to butcher pork at home, as well as as how to cut, wrap, cook and preserve pork. Slaughtering, Cutting and Processing Pork on the Farm will shed considerable light on techniques of home butchering and meat preservation. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: William R. JonesPublisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 105
Book Description
"Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author: