The Whole Art of Curing, Pickling and Smoking Meat and Fish (Paperback)

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.

Author: Sam Chambers, James Robinson
ISBN-10: 154054463X
ISBN-13: 9781540544636
Publisher: Createspace Independent Publishing Platform
Language: English
Published: 11/20/2016
Pages: 172
Format: Paperback
Weight: 0.91lbs
Size: 11.00h x 8.50w x 0.37d