Home Pork Making: A Complete Guide with Secret Processes and Prized Recipes

Home Pork Making: A Complete Guide with Secret Processes and Prized Recipes
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Originally published in the 1910s, this classic book furnishes in a plain manner just such detailed information as is needed to enable the farmer, feeder, or country butcher to successfully and economically slaughter his own hogs and cure his own pork. All stages of the work are fully presented, so that even without experience or special equipment any intelligent person can readily follow the instructions. Hints are given about finishing off hogs for bacon, hams, etc. Then, beginning with proper methods of slaughtering, the various processes are clearly presented, including every needful detail from the scalding vat to the kitchen baking dish and dining-room table. Here will be found the prized recipes and secret processes employed in making the popular pork specialties for which England, Virginia, Kentucky, New England and other sections are noted.

The various chapters treat successively of the following, among other branches of the art of pork making: Possibilities of profit in home curing and marketing pork; finishing off hogs for bacon; class of rations best adapted, flesh and fat forming foods; best methods of slaughtering hogs, with necessary adjuncts for this preliminary work; scalding and scraping; the construction of vats; dressing the carcass; cooling and cutting up the meat; best disposition of the offal; the making of sausage and scrapple; success in producing a fine quality of lard and the proper care of it.

Contents Covered:

  • INTRODUCTION
    • Pork making on the farm nearly a lost art
    • General merit of homemade pork
  • PORK MAKING ON THE FARM
    • Best time for killing
    • A home market for farm pork
    • Opportunities for profit
    • Farm census of live stock for a series of years
  • FINISHING OFF HOGS FOR BACON
    • Flesh forming rations
    • Corn as a fat producer
    • Just the quality of bacon wanted
    • Normandy Hogs
  • SLAUGHTERING
    • Methods employed
    • Necessary apparatus
    • Heating water for scalding
  • SCALDING AND SCRAPING
    • Saving the bristles
    • Scalding tubs and vats
    • Temperature for scalding
    • "Singeing pigs"
    • Methods of Singeing
  • DRESSING AND CUTTING
    • Best time for dressing
    • Opening the carcass
    • Various useful appliances
    • Hints on dressing
    • How to cut up a hog
  • WHAT TO DO WITH THE OFFAL
    • Portions classed as offal
    • Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces
    • Sausage, scrapple, jowls and head, brawn, headcheese
  • THE FINE POINTS IN MAKING LARD
    • Kettle and steam rendered
    • Time required in making
    • Storing
  • PICKLING AND BARRELING
    • A clean barrel one of the first considerations
    • The use of salt on pork strips
    • Pickling by covering with brine
    • Renewing pork brine
  • CARE OF HAMS AND SHOULDERS
    • A first-class ham
    • A general cure for ham and shoulders
    • Pickling preparatory to smoking
    • Westphalian hams
  • DRY SALTING BACON AND SIDES
    • Proper proportion of salt to meat
    • Other preservatives
    • Applying the salt
    • Best distribution of the salt
    • Time required in curing
    • Pork for the south
  • SMOKING AND SMOKEHOUSES
    • Treatment previous to smoking
    • Simple but effective smokehouses
    • Controlling the fire in smoke formation
    • Materials to produce best flavor
    • The choice of weather
    • Variety in smokehouses
  • KEEPING HAMS AND BACON
    • The ideal meat house
    • Best temperature and surroundings
    • Precautions against skippers
    • To exclude the bugs entirely
  • SIDE LIGHTS ON PORK MAKING
    • Growth of the big packing houses
    • Average weight of live hogs
    • "Net to gross"
    • Relative weights of various portions of the carcass
  • PACKING HOUSE CUTS OF PORK
    • Descriptions of the leading cuts of meat known as the speculative commodities in the pork product
    • Mess pork, short ribs, shoulders and hams, English, bacon varieties of lard
  • MAGNITUDE OF THE SWINE INDUSTRY
    • Importance of the foreign demand
    • Statistics of the trade
    • Receipts at leading points
    • Prices for a series of years
    • Cooperative curing houses in Denmark
  • DISCOVERING THE MERITS OF ROAST PIG
    • The immortal Charles Lamb on the art of roasting
    • An oriental luxury of luxuries
  • RECIPES FOR COOKING AND SERVING PORK
    • Success in the kitchen
    • Prize methods of best cooks
    • Unapproachable list of especially prepared recipes
    • Roasts, pork pie, cooking bacon, pork and beans, serving chops and cutlets, use of spare ribs, the New England boiled dinner, ham and sausage, etc.
Format: PDF Digital Reprint, e-Facsimile
No. of Pages: 131
Page Size: A4 (210mm × 297mm)
Download Size: 32.5 MB
Product Code HOMXDGOP78
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