Anon

(Author)

Meat Curing Made Easy - Sausage Making and Many Uses for Morton's SaltPaperback, 6 April 2012

Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt
Qty
1
Turbo
Ships in 2 - 3 days
In Stock
Free Delivery
Cash on Delivery
15 Days
Free Returns
Secure Checkout
Buy More, Save More
Turbo Shipping
Print Length
172 pages
Language
English
Publisher
Barber Press
Date Published
6 Apr 2012
ISBN-10
1447449827
ISBN-13
9781447449829

Description

This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using 'Morton's Salt' and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk. Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature. The chapters include: 'The Triple Action - Cure', 'Why Do More People Use Morton's Smoke-Salt than any Other Kind?', 'Made Easy of Butchering', 'The Better the Cure With Morton's Smoke-Salt', and more. This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.

Product Details

Author:
Anon
Book Format:
Paperback
Country of Origin:
US
Date Published:
6 April 2012
Dimensions:
21.59 x 13.97 x 1.02 cm
ISBN-10:
1447449827
ISBN-13:
9781447449829
Language:
English
Location:
Alcester
Pages:
172
Publisher:
Weight:
226.8 gm

Need Help?
+971 6 731 0280
support@gzb.ae

About UsContact UsPayment MethodsFAQsShipping PolicyRefund and ReturnTerms of UsePrivacy PolicyCookie Notice

VisaMastercardCash on Delivery

© 2024 White Lion General Trading LLC. All rights reserved.