[PDF.95sv] The Whole Art of Curing, Pickling, and Smoking Meat and Fish

The Whole Art of Curing, Pickling, and Smoking Meat and Fish

[PDF.sz85] The Whole Art of Curing, Pickling, and Smoking Meat and Fish

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 | #6814807 in Books |  Robinson James |  2012-05-08 | Original language:English | PDF # 1 |  9.69 x.5 x7.44l,.15 | File type: PDF | 26 pages

 | The Whole Art of Curing Pickling and Smoking Meat and Fish

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||About the Author|James Robinson, III is currently professor and graduate coordinator in the Department of Public Health Sciences at New Mexico State University. He taught health education for nine years in the Downingtown Area School District, Downingtown, Penns

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1847 Excerpt: ...quite tender, take out every bone, cut them in small pieces, and blend with the mass Then take a piece of the belly of pork, about eight pounds weight, cut in a square or an oblong form; lay it in plenty of common salt for twelve hours, after which, wipe it dry, and...

You easily download any file type for your device.The Whole Art of Curing, Pickling, and Smoking Meat and Fish   |  James Robinson. A good, fresh read, highly recommended.

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