Description: Please refer to the section BELOW (and NOT ABOVE) this line for the product details - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Title:Meat Curing Made Easy - Sausage Making And Many Uses For Morton's SaltISBN13:9781447449829ISBN10:1447449827Author:Anon (Author)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 Binding:Paperback, PaperbackPublisher:BARBER PRPublication Date:2012-04-05Weight:0.5 lbsDimensions:0.4'' H x 8.5'' L x 5.51'' WNumber of Pages:172Language:English
Price: 19.09 USD
Location: USA
End Time: 2024-10-03T04:33:14.000Z
Shipping Cost: 0 USD
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All returns accepted: Returns Accepted
Item must be returned within: 30 Days
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Book Title: Meat Curing Made Easy-Sausage Making and Many Uses for Morton's Salt
Number of Pages: 46 Pages
Language: English
Publisher: Read Books
Item Height: 0.1 in
Topic: General
Publication Year: 2012
Genre: Cooking
Item Weight: 2.6 Oz
Item Length: 8.5 in
Author: Anon
Item Width: 5.5 in
Format: Trade Paperback
