The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats (Classic Reprint) - Rilegato
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Excerpt from The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats
These are the ingredients for so many pounds of meat: To 25 pounds of meat: 3 ounces of pepper, 2 ounces of coriander seed, giof a pound of potato flour, 4 to 5 pounds of water, 1 pounds of fat pork. To 50 pounds of meat: 6 ounces of pepper, 5 ounces of coriander seed, 1} pounds of potato flour. 5 to s poundsof water, 2 pounds of fat pork. To 75 pounds of meat: 9 ounces of pepper, 7 ounces of coriander seed, 1% pounds potato Hour, 10 to 12 pounds water. 211 pounds of fat pork. To 100 pounds of meat: 1 pound of pepper, 8 ounces coriander seed, 2} pounds of potato Hour, 14 to 15 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped almost fine enough, for the pork doesn't have to be chopped as fine as the other meat. ~you can use most any kind of meat for bologna.
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The Butchers' Manual Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats Classic Reprint
Da: PBShop.store US, Wood Dale, IL, U.S.A.
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781528154758
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The Butchers' Manual Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats Classic Reprint
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781528154758
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Quantità: 15 disponibili