Butchers', Packers' and Sausage Makers' Red Book by George Jacob Sayer
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About this eBook
| Author | Sayer, George Jacob, 1864- |
|---|---|
| LoC No. | 14000597 |
| Title | Butchers', Packers' and Sausage Makers' Red Book |
| Note | Reading ease score: 83.4 (6th grade). Easy to read. |
| Credits |
Produced by MFR, Harry Lamé and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Summary | "Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage. The opening of the book begins with notes and acknowledgments concerning transcription details and the publication team. It then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.) |
| Language | German |
| Language | English |
| LoC Class | TS: Technology: Manufactures |
| Subject | Meat industry and trade |
| Subject | Sausages |
| Category | Text |
| EBook-No. | 59863 |
| Release Date | Jul 6, 2019 |
| Copyright Status | Public domain in the USA. |
| Downloads | 64 downloads in the last 30 days. |
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