Independently Published
Charcuterie Made Easy: A Collection Of Recipes For Salami, Sausage, And Other Cured Meats
$13.05
Barber Press
Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt
Product Code:
9781447449829
ISBN13:
9781447449829
Condition:
New
$20.21
Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt
$20.21
This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using 'Morton's Salt' and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk. Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature. The chapters include: 'The Triple Action - Cure', 'Why Do More People Use Morton's Smoke-Salt than any Other Kind?', 'Made Easy of Butchering', 'The Better the Cure With Morton's Smoke-Salt', and more. This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.
| Author: Anon |
| Publisher: Barber Press |
| Publication Date: Apr 06, 2012 |
| Number of Pages: 172 pages |
| Binding: Paperback or Softback |
| ISBN-10: 1447449827 |
| ISBN-13: 9781447449829 |
Related Products
Createspace Independent Publishing Platform
The Butchers' And Sausage Makers' Red Book : How To Cure Meat And Make Sausages
$13.41
Createspace Independent Publishing Platform
Secrets Of Meat Curing And Sausage Making: How To Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How To Make Sausage
$10.65