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Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt by Anon (2012, Trade Paperback)

Prepbooks (219140)

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$19.09

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Condition:

Brand New

Weight: 0.5 lbs. Publication Date: 2012-04-05. Publisher: BARBER PR.

About this product

Product Identifiers

PublisherRead Books

ISBN-101447449827

ISBN-139781447449829

eBay Product ID (ePID)127069794

Product Key Features

Book TitleMeat Curing Made Easy-Sausage Making and Many Uses for Morton's Salt

Number of Pages46 Pages

LanguageEnglish

Publication Year2012

TopicGeneral

GenreCooking

AuthorAnon

FormatTrade Paperback

Dimensions

Item Height0.1 in

Item Weight2.6 Oz

Item Length8.5 in

Item Width5.5 in

Additional Product Features

SynopsisThis 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.