Home Curing Of Bacon And Hams
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Home Curing of Bacon and Hams
Author | : Various |
Publisher | : READ BOOKS |
Total Pages | : 72 |
Release | : 2006-01-01 |
Genre | : Cooking |
ISBN | : 9781406797558 |
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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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