Butchers', Packers' and Sausage Makers' Red Book (Classic Reprint)

Butchers', Packers' and Sausage Makers' Red Book (Classic Reprint)
Author: George Jacob Sayer
Publisher: Forgotten Books
Total Pages: 134
Release: 2017-10-16
Genre: Cooking
ISBN: 9780265390863

Excerpt from Butchers', Packers' and Sausage Makers' Red Book Cures quickly and uniformly. Meats cured with Victor Pure Food Brine have an appetizing appearance and a delicious flavor. 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.

BUTCHERS PACKERS & SAUSAGE MAK

BUTCHERS PACKERS & SAUSAGE MAK
Author: George Jacob] 1864 [Sayer
Publisher: Wentworth Press
Total Pages: 140
Release: 2016-08-24
Genre: History
ISBN: 9781360578170

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Butchers', Packers' and Sausage Makers' Red Book - Primary Source Edition

Butchers', Packers' and Sausage Makers' Red Book - Primary Source Edition
Author: George Jacob] 1864- [From Old C. [Sayer
Publisher: Nabu Press
Total Pages: 136
Release: 2013-09
Genre:
ISBN: 9781289655914

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

The Butchers' and Sausage Makers' Red Book

The Butchers' and Sausage Makers' Red Book
Author: George F. Sayer
Publisher: Createspace Independent Publishing Platform
Total Pages: 138
Release: 2017-09-22
Genre:
ISBN: 9781977555489

This special re-print edition of "The Butchers' and Sausage Makers' Red Book" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1913. The demand for this rare book has brought forth the much needed reprint of this famous classic work. This unique book is printed in both English and German. Included are details on how to smoke, pickle and cure a wide range of meats, including hams, bacon, dried meat and more, as well as includes many recipes on sausage making. The Butchers' and Sausage Makers' Red Book will shed considerable light on age old techniques of meat preservation, including smoking and pickling. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.

The Butchers' Manual

The Butchers' Manual
Author: John D. Smith
Publisher: Forgotten Books
Total Pages: 30
Release: 2017-09-13
Genre: Cooking
ISBN: 9781528154758

Excerpt from The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats These are the ingredients for so many pounds of meat: To 25 pounds of meat: 3 ounces of pepper, 2 ounces of coriander seed, giof a pound of potato flour, 4 to 5 pounds of water, 1 pounds of fat pork. To 50 pounds of meat: 6 ounces of pepper, 5 ounces of coriander seed, 1} pounds of potato flour. 5 to s poundsof water, 2 pounds of fat pork. To 75 pounds of meat: 9 ounces of pepper, 7 ounces of coriander seed, 1% pounds potato Hour, 10 to 12 pounds water. 211 pounds of fat pork. To 100 pounds of meat: 1 pound of pepper, 8 ounces coriander seed, 2} pounds of potato Hour, 14 to 15 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped almost fine enough, for the pork doesn't have to be chopped as fine as the other meat. you can use most any kind of meat for bologna. 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.

The Packers' Encyclopedia

The Packers' Encyclopedia
Author: Paul I. Aldrich
Publisher:
Total Pages: 542
Release: 2015-08-04
Genre: Reference
ISBN: 9781332175192

Excerpt from The Packers' Encyclopedia: Blue Book of the American Meat Packing and Allied Industries, a Hand-Book of Modern Packing House Practice, a Statistical Manual of the Meat and Allied Industries, and a Directory of the Meat Packing, Provision, Sausage Manufacturing, Rendering and Affili This Packers' Encyclopedia has been compiled as the result of an insistent demand for a ready reference work on the meat packing and allied industries. It has been felt for a long time that such data on the largest industry in the United States should be brought together. It was considered appropriate that this task should fall to the official trade publication of the industry, The National Provisioner. The work naturally divides into three parts, each of which is decribed more in detail in its own foreword. Part I is a Hand-book of Modern Packing House Practice. The material is arranged in the simplest possible form, by classes of animals, nature of products and order of operations. An attempt has been made to approximate the latest and best American packing house practice, condensed within the space available in a single volume, and adapted to the needs of the average operator. This portion of the work is what gave the book its name, The Packers' Encyclopedia. Its preparation would not have been possible save for the generous co-operation of the leading operating experts of the industry. Part II is a Statistical Section which offers, chiefly in chart form, graphic comparisons covering a decade of the number and prices of meat animals and their chief products; production, exports, imports and consumption. Freight rate data and officially-adopted trade term definitions are also included for the convenience of the reader. Part III is the first comprehensive Trade Directory ever attempted for the industry. 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.