Butchers', Packers' and Sausage Makers' Red Book

Butchers', Packers' and Sausage Makers' Red Book

Butchers', Packers' and Sausage Makers' Red Bookfor every 100 lbs. of small hams and rub same well...
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$19.99 AUD
$9.99 AUD
SKU: gb-59863-ebook
Product Type: Books
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Author: Sayer, George Jacob,1864-
Format: eBook
Language: English
Subtotal: $9.99
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Butchers', Packers' and Sausage Makers' Red Book

Butchers', Packers' and Sausage Makers' Red Book

$19.99 $9.99

Butchers', Packers' and Sausage Makers' Red Book

$19.99 $9.99
Author: Sayer, George Jacob,1864-
Format: eBook
Language: English

Butchers', Packers' and Sausage Makers' Red Book

for every 100 lbs. of small hams and rub same well into the hams. The standard weight of a tierce is 285 lbs. Do not pack any more meat in a tierce than you need, about 15 gallons of your prepared brine to properly cure that amount of hams, and fill up the tierce. fr jede 100 Pf. Schinken und reibe dieselben damit gut ein. Das normale Gewicht von Fssern ist 285 Pf. Man soll nicht mehr als dieses Gewicht, einpacken, da noch ungefhr 15 Gallonen von dem vorbereiteten Pkel notwendig sind, um das Fass zu fllen und das gewnschte Resultat der Salzung zu erzeugen. If the hams are cured in open tierces, they must be overhauled and repacked at least three times, first in about five days after packing, then in seven or eight days and then in about twelve or fourteen days. To do this the proper way, take one tierce, the same size, have it good and clean, sprinkle some Victor Pure Food Brine (p. 12) or Shorthorn Preserver (p. 8) on the bottom of the tierce, then pack your hams from one tierce into the other and use your same brine again. ......Buy Now (To Read More)

Product details

Ebook Number: 59863
Author: Sayer, George Jacob
Release Date: Jul 6, 2019
Format: eBook
Language: English

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