Home Meat Curing Made Easy

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', 'Canadian Style Bacon Cured with Tender-Quick', and more. This antiquarian book is being republished now in an affordable, modern edition complete with a new and specially-commissioned introduction to meat curing.

Acest volum de epoca contine un ghid cuprinzator pentru vindecarea carnii acasa si include informatii istorice interesante, fapte nutritionale, instructiuni pentru vindecarea unei game largi de carne si alte subiecte conexe. Scris intr-un limbaj simplu si plin de ilustratii utile si sfaturi si trucuri la indemana, acest ghid ii va atrage pe cei interesati de carne si de prepararea acesteia.