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Focusing on the art of meat curing, this guide emphasizes the use of Morton's Salt and includes detailed instructions for sausage making. Richly illustrated, it caters to both enthusiasts of meat preservation and collectors of antiquarian literature. Despite its age, the practical advice remains relevant for today's readers. Key chapters cover various curing techniques and the benefits of Morton's products. This modern edition features a new introduction, making it a valuable resource for anyone interested in traditional meat curing methods.
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Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt, Anon
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- Pubblicato
- 2012
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