Inhaltsangabe
Excerpt from Killing and Dressing Pork and Curing Pork and Beef on the Farm
Rather than spend a great deal of time and energy in trying to drive the hogs from their pen some distance to where they are to be killed, it is usually better to simply stick them where they are and move the body on a barrow or stone boat to where it is to be scalded. In this way one can avoid the danger of overheating and injury. In short, keeping feed from them for thirt -six hours, giving access to plenty of water, and careful handling, wil put hogs in the best possible condition for slaughtering.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Weitere beliebte Ausgaben desselben Titels
Suchergebnisse für Killing and Dressing Pork and Curing Pork and Beef...
Foto des Verkäufers
Killing and Dressing Pork and Curing Pork and Beef on the Farm
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
Paperback. Zustand: New. Print on Demand. This book provides a comprehensive guide to preparing pork and beef at home, including curing and smoking techniques. The author offers clear instructions for every step of the process, from selecting and slaughtering the animals to curing and smoking the meat. The book also includes a wealth of information on the history and science of meat preservation, as well as tips on how to select the best cuts of meat and how to store and cook them. Whether you're a seasoned pro or a novice in the kitchen, this book has something to offer everyone who loves the taste of homemade cured and smoked meats. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780282525156_0
Neu kaufen
EUR 15,41
Versand gratis
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
Killing and Dressing Pork and Curing Pork and Beef on the Farm (Classic Reprint)
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9780282525156
Beispielbild für diese ISBN
Killing and Dressing Pork and Curing Pork and Beef on the Farm (Classic Reprint)
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9780282525156
Neu kaufen
EUR 24,20
EUR 3,84 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 15 verfügbar