Home Curing of Bacon and Hams

Home Curing of Bacon and Hams 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, Smoking and Storing - Bacteria, Moulds and Pests - Preparation and Cooking of Home-cured Meats - Local Methods of Curing - Judging Home-Cured Bacon and Hams, etc. Autor: Various Wydawnictwo: Read Country Book Rok wydania: 2006 Okładka: miękka Liczba stron: 72 Wymiary: 21.6 x 14.0 x 0.6 cm Język: angielski ISBN: 9781406797558