A Age for Killing, 173 Ant-Bane, 295 Aseptifume, 259 Atomizer for Insecticides and Liquid Disinfectants, 299 Auto-Glo, 290 B Bacon, Advice on Curing, 217 Bacon, Breakfast, How to Pump, 63 Bacon, Failure ...
SEARCH RESULTS
23 hits
Results for curing bacon and sausages across depots, public-domain books and formula indexes.
DEPOTS
2
Kitchen & preserving
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is written here; the sources are.
Kitchen & preserving
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is written here; the sources are.
BOOKS
1
B. Heller & Co. · 1920
Curing hams, shoulders, bacon, corned beef and sausage, with the ingredient and handling rules of the trade.
PUBLIC-DOMAIN BOOK
TEXT
492.7 KB
Original source
CHAPTERS & PASSAGES
18
... FREEZE-EM PICKLE] For Curing Hams, Bacon, Shoulders, Corned Beef, and for Curing Beef and Pork for making all kinds of Sausage Freeze-Em-Pickle is a preparation for Curing Hams, Shoulders, Bacon, Corned ...
BERLINER BRAND KONSERVIRUNGS SALT (CONSERVING SALT) (WHITE) USED FOR · B. Heller & Co. · 1920
... For Curing Hams, Bacon, Tongues, Dried Beef, Pickled Pork, Pigs Feet, Head Cheese, Meat, etc., and for Salting Trimmings for Bologna and Frankfurt Sausage. It does not contain any ingredients prohibited under the National ...
... 129 Pork Sausage, Smoked, 130 Pork Sausage, Preventing from Souring in Warm Weather, 205 Pork Sausage Seasoning, 262 and 263 Pork, Short Cut, Mess, Description, 95 Pork Trimmings, How to Cure, 111 Poultry, How ...
Freeze-Em Pickle for Blood Sausage, 137 Freeze-Em Pickle for Curing Bacon, 62 Barrel Pork, 96 Beef, 65 Beef Trimmings, 111 Beef Hams and Shoulders, 69 Bologna and Frankfurts from Fresh Beef, How ...
WITH THE FREEZE-EM-PICKLE PROCESS AND “A” AND “B” CONDIMENTINE ANYONE · B. Heller & Co. · 1920
When Freeze-Em-Pickle is dissolved in water with the proper quantity of sugar and salt, the brine will be decidedly sweet and of the proper specific gravity to properly cure Hams, Bacon, Shoulders ...
... good cure, all the animal heat must be extracted from the meat before it is packed, otherwise it will become soft and spongy in the brine, and pickle-soaked. KEEPING HAMS AND BACON SIX ...
... 287, 288 and 289 Polish Style Sausage, How to Make, 145 Polish Style Sausage Casings, How to Color, 146 Polish, Silver, 287 and 289 Polishing Horns, 192 Pork, Barreled, How to Cure, 96 Pork ...
... Pickle= is to be used for curing all kinds of meat, such as hams, bacon, corned beef, bologna trimmings, pork sausage trimmings, and meats of all kinds, and it is also excellent for use ...
... I am a butcher and sausage maker, and also cure a great many hams and bacon. I have used a good bit of your Freeze-Em Pickle and am well pleased with it, and ...
... This extra length will compensate for differences in shrinkage during curing. [Illustration: the belly and trimmed edges] Figure 87.—Trimming belly. Sausage is made from the fat and lean trimmings produced from making trimmed ...
... The brine in which hams have been cured can be used a second time for curing breakfast bacon, and the breakfast bacon will be even better than if put into fresh brine. As your ...
... Usually the hams, bacon, and shoulders are cured and do not require freezing. There should be ample freezer space available for fresh cuts. When using the home freezer be sure to: • clean and defrost ...
... We refer to our instructions for preparing bologna trimmings, which will be found in our book, “Secrets of Meat Curing and Sausage Making.” ADVICE ON CURING HAMS AND BACON. Query.--E. A. S. & Co ...
... It should not be higher than 45 degrees, and 40 degrees will be much better. We refer you to our directions for curing Corned Beef in our book, “Secrets of Meat Curing and Sausage ...
... We call your special attention to the various articles for curing meats, which will give you the temperature for curing, how to overhaul the meat, how to pump the meat and how to make ...
Ans.--There is no practical method for keeping hams and bacon for so long a time after they are smoked without their getting mouldy. There is a method for keeping them in sweet pickle ...
... evidence of its quality being that even now hams, sausage,[131] bacon and shoulders are imported every year from Gaul to Rome: while Cato writes concerning the amount of pork cured by the Gauls ...
FORMULAS
2
AI-ORGANISED INDEX
kitchen · hours, degrees C
Smoking is about getting the smoke into the meat and holding the temperature. See Curing Bacon And Sausages.
AI-ORGANISED INDEX
kitchen · %
Weigh the salt and the water, or measure the water and use the figure for the salt. Ice brine is 20-25% for a fast pickle. See Curing Bacon And Sausages.
SOURCES & PROVENANCE
1 listed
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AI-ORGANISED INDEX
Runchero depot index
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AI-organised depot index
The index is AI-organised; the linked sources are not.
The grouping, labels and cross-links on this page are AI-organised from the archive's books and manuals. The information itself is read from those sources.