Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
Free
About
"Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a detailed guidebook published as a bulletin by the United States Department of Agriculture in the late 20th century. This comprehensive text serves as a manual for farmers and home producers, focusing on the safe and effective methods for slaughtering, processing, preserving, and cooking pork for home consumption. The book outlines all phases of pork production, starting with the selection and care of animals before slaughter, proceeding through the slaughtering process itself, and then covering chilling, cutting, and various preservation techniques. Specific sections inform readers on the preparation of different cuts of pork, proper meat cookery, and troubleshooting potential issues during processing, such as meat contamination or spoilage. Practical advice is provided alongside safety precautions to ensure quality and compliance with food laws. Additionally, recipes for sausages, scrap
Source and licence
This work is public domain or openly licensed. The licence terms are published by the source.
How do I open it?
Use the Shopy 101 app to download it or read it in place. Anything you add to your library stays the same on every device.