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Home Pork Making

Author : Albert Fulton
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Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.

Home Pork Making

Author : A. W. Fulton
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This special re-print edition of A.W. Fulton's book "Home Pork Making: A Complete Guide For the farmer, the country butcher and the surban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product - from scalding vat to kitchen table and dining room" has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1906. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Home Pork Making will shed considerable light on age old techniques of farm butchering and meat preservation. Chapters include Pork Making on the Farm, inishing off Hogs For Bacon, Slaughtering, Scalding and Scraping, Dressing and Cutting, What to Do With the Offal, Fine Points in Making Lard, Pickling and Barreling, Care of Hams and Shoulders, Dry Salting Bacon, Smoking and Smokehouses, Keeping Hams and Bacon, House Cuts of Pork, Discovering the Merits of Roast Pig, Recipes for Cooking and Serving Pork and others. Lavishly illustrated and a real treasury of practical old fashioned knowledge on butchering, smoking meat, bacon making and related topics. 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.

Home Pork Making

Author : Fulton A. W. (Albert Watson)
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Home Pork Making

Author : A. W. Fulton
File Size : 53.17 MB
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Home Pork Making The Art of Raising and Curing Pork on the Farm By A. W. Fulton A complete guide for the farmer, the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product--from scalding vat to kitchen table and dining room. Of all the delicacies in the whole mundus edibiles, I will maintain roast pig to be the most delicate. There is no flavor comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling, as it is well called--the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance--with the adhesive oleaginous--oh, call it not fat! but an indefinable sweetness growing up to it--the tender blossoming of fat--fat cropped in the bud--taken in the shoot--in the first innocence--the cream and quintessence of the child-pig's yet pure food--the lean, no lean, but a kind of animal manna--or rather fat and lean (if it must be so) so blended and running into each other that both together make but one ambrosian result or common substance.

Home Pork Making

Author : Albert Watson Fulton
File Size : 82.44 MB
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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Home Pork Making: A Complete Guide For The Farmer, The Country Butcher And The Suburban Dweller, In All That Pertains To Hog Slaughtering, Curing, Preserving And Storing Pork Product Albert Watson Fulton Judd, 1906 Cooking; Specific Ingredients; Meat; Cookery (Pork); Cooking (Pork); Cooking / Specific Ingredients / Meat; Pork

Home pork making

Author : Albert W. Fulton
File Size : 90.2 MB
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Home Pork Making

Author : A. W. Fulton
File Size : 63.76 MB
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Excerpt from Home Pork Making: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Storing Pork Product From Scalding Vat to Kitchen Table and Dining Room Of all the delicacies in the whole mundus edibilcs, I will maintain roast pig to be the most delicate. There is no flavor comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling, as it is well called - the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance - with the adhesive oleaginous - oh, call it not fat! but an indefinable sweetness growing up to it - the tender blossoming of fat - fat cropped in the bud - taken in the shoot - in the first innocence - the cream and quintessence of the child-pig's yet pure food - the lean, no lean, but a kind of animal manna - or rather fat and lean (if it must be so) so blended and running into each other that both together make but one ambrosian result or common substance. - [Charles Lamb. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Home Pork Making

Author : Albert Watson Fulton
File Size : 83.42 MB
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Home Pork Making by A W Fulton the Original Classic Edition

Author : Fulton
File Size : 70.29 MB
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This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: but an indefinable sweetness growing up to it-the tender blossoming of fat-fat cropped in the bud-taken in the shoot-in the first innocence-the cream and quintessence of the child-pig's yet pure food-the lean, no lean, but a kind of animal manna-or rather fat and lean (if it must be so) so blended and running into each other that both together make but one ambrosian result or common substance.-[Charles Lamb. ...making: Possibilities of profit in home curing and marketing pork; finishing off hogs for bacon; class of rations best adapted, flesh and fat forming foods; best methods of slaughtering hogs, with necessary adjuncts for this preliminary work; scalding and scraping; the construction of vats; dressing the carcass; cooling and cutting up the meat; best disposition of the offal; the making of sausage and scrapple; success in producing a fine quality of lard and the proper care of it. ...Nowadays, however, the big pork packing establishments have brought things down to such a fine point, utilizing every part of the animal (or, as has been said, "working up everything but the pig's squeal"), that comparatively few hogs out of all the great number fattened are slaughtered and cut up on the farm. ...For heating scalding water and rendering lard, when one has no kettles or cauldrons ready to set in brick or stone, a simple method is to put down two forked stakes firmly, as shown in Fig. 5, lay in them a pole to support the kettles, and build a wood fire around them on the ground. ...Figure 15 shows a simple bench and lever arrangement to be used with the common sausage filler, which lightens the work so much that even a small boy can use it with ease, and any person can get up the whole apparatus at home with little or no expense.

Home pork making

Author : A. W. Fulton
File Size : 79.72 MB
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Home Pork Making

Author : A. W. Fulton
File Size : 35.37 MB
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Home Pork MakingBy A. W. Fulton

The Complete Book of Pork Butchering Smoking Curing Sausage Making and Cooking

Author : Philip Hasheider
File Size : 72.90 MB
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From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that. For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book. The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect. There's only one way to enjoy this book: Pig out!

Home Pork Making The Art Of Raising And Curing Pork On The Farm

Author : Albert Watson Fulton
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This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!

Home Pork Making A Complete Guide in All That Pertains to Hog Slaughtering Curing Preserving and Storing Pork Product From Scalding Vat to Kitchen Table and Dining Room by A W Fulton

Author : Albert Watson Fulton
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Home Pork Making A Complete Guide In All That Pertains to Hog Slaughtering Curing Preserving and Storing Pork Product From Scalding Vat to Kitc

Author : Albert Watson Fulton
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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Home Pork Making

Author : A. W. Fulton
File Size : 35.87 MB
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Excerpt from Home Pork Making: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Storing Pork Product From Scalding Vat to Kitchen Table and Dining Room Several chapters are devoted to putting down and curing the different cuts of meat in a variety of ways for many purposes. Here will be found the prized recipes and secret processes employed in making the popular pork specialties for which England, Virginia, Kentucky, New England and other sections are noted. Many of these points involve the old and well-guarded methods upon which more than one fortune has been made, as well as the newest and latest ideas for curing pork and utilizing its products. Among these the subject of pickling and barreling is thoroughly treated, renewing pork brine; care of barrels, etc. The proper curing of hams and shoulders receives minute attention, and so with the work of dry salting bacon and sides. A chapter devoted to smoking and smoke houses affords all necessary light on this important subject, including a number of helpful illustrations; success in keeping bacon and hams is fully described, together with many other features of the work of home curing. The concluding portion of the book affords many interesting details relating to the various cuts of meat in the big packing houses, magnitude of the swine industry and figures covering the importance of our home and foreign trade in pork and pork product. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Home Pork Making

Author : A. W. Fulton
File Size : 27.88 MB
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A complete guide for the farmer, the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product-from scalding vat to kitchen table and dining room.Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to [email protected] This book is found as a public domain and free book based on various online catalogs, if you think there are any problems regard copyright issues please contact us immediately via [email protected]

Home Sausage Making 4th Edition

Author : Charles G. Reavis
File Size : 90.26 MB
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Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

Home Pork Making A Complete Guide in All That Pertains to Hog Slaughtering Curing Preserving and Storing Pork Product From Scalding Vat to Kitchen Table and Dining Room

Author : Albert Watson Fulton
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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Home Pork Making

Author : A. W. Fulton
File Size : 26.76 MB
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