Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Whole Art of Curing, Pickling and Smoking Meat and Fish

The Whole Art of Curing, Pickling and Smoking Meat and Fish

Robinson, James
Chambers, Sam

Paperback

Cookbooks GeneralSustainable Living

ISBN10: 154054463X
ISBN13: 9781540544636
Publisher: Createspace
Published: Nov 20 2016
Pages: 172
Weight: 0.91
Height: 0.37 Width: 8.50 Depth: 11.00
Language: English
This special re-print edition of The Whole Art of Curing, Pickling and Smoking Meat 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 1847. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to smoke, pickle and otherwise cure fish and seafood of all types, beef, pork, poultry and venison, as well as fruits and vegetables. The Whole Art of Curing, Pickling and Smoking Meat 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.

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