Southville International School and Colleges
Southville International School and Colleges
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Home Pork Making [electronic resource] /
by Fulton, A. W. (Albert Watson).
Type:
BookPublisher: Project Gutenberg, 2010Subject(s): Pork | Cooking (Pork)Online resources: Click here to access online
Contents:
Introduction -- Pork making on the farm -- Finishing off hogs for bacon -- Slaughtering -- Scalding and scraping -- Dressing and cutting -- What to do with the offal -- The fine points in making lard -- Pickling and barreling -- Care of hams and shoulders -- Dry salting bacon and sides -- Smoking and smokehouses -- Keeping hams and bacon -- Side lights on pork making -- Packing house cuts of pork -- Magnitude of the swine industry -- Discovering the merits of roast pig -- Recipes for cooking and serving pork.
| Item type | Location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
 eBooks |
Project Gutenberg
Project Guttenburg Library |
Available |
Introduction -- Pork making on the farm -- Finishing off hogs for bacon -- Slaughtering -- Scalding and scraping -- Dressing and cutting -- What to do with the offal -- The fine points in making lard -- Pickling and barreling -- Care of hams and shoulders -- Dry salting bacon and sides -- Smoking and smokehouses -- Keeping hams and bacon -- Side lights on pork making -- Packing house cuts of pork -- Magnitude of the swine industry -- Discovering the merits of roast pig -- Recipes for cooking and serving pork.
Public domain in the USA.
Electronic text
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