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Project Gutenberg
2019-07-06
Public domain in the USA.
174
Sayer, George Jacob
1864
Sayer, Geo. J.
14000597
Butchers', Packers' and Sausage Makers' Red Book
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)
"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 ease score: 83.4 (6th grade). Easy to read.
de
en
Meat industry and trade
Sausages
TS
Text
Category: Cooking & Drinking
Category: How To ...
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