This edition had all images removed.

LoC No.: 14000597

Title: Butchers', Packers' and Sausage Makers' Red Book

Credits: Produced by MFR, Harry Lamé and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)

Summary: "Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage. The opening of the book begins with notes and acknowledgments concerning transcription details and the publication team. It then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.)

Reading Level: Reading ease score: 83.4 (6th grade). Easy to read.

Author: Sayer, George Jacob, 1864-

EBook No.: 59863

Published: Jul 6, 2019

Downloads: 155

Language: German

Language: English

Subject: Meat industry and trade

Subject: Sausages

LoCC: Technology: Manufactures

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: 14000597

Title: Butchers', Packers' and Sausage Makers' Red Book

Credits: Produced by MFR, Harry Lamé and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)

Summary: "Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage. The opening of the book begins with notes and acknowledgments concerning transcription details and the publication team. It then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.)

Reading Level: Reading ease score: 83.4 (6th grade). Easy to read.

Author: Sayer, George Jacob, 1864-

EBook No.: 59863

Published: Jul 6, 2019

Downloads: 155

Language: German

Language: English

Subject: Meat industry and trade

Subject: Sausages

LoCC: Technology: Manufactures

Category: Text

Rights: Public domain in the USA.