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Home Curing Of Bacon And Hams
by Various
Binding: Paperback, 72 pages
Publisher: Read Country Books
Weight: 0.26 pound
Dimension: H: 0.24 x L: 8.19 x W: 5.28 inches
ISBN 10: 1406797553
ISBN 13: 9781406797558
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Book Description:
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.


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