Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

Format:

Book

Author/Creator:

Cross, H. Russell

Contributor:

Green, E. Curtis

Jones, William R.

Kotula, Anthony

West, R. L. (Roger Lawrence), 1945-

Series:

United States. Department of Agriculture. Farmers' bulletin no. 2265

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"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, scrapple, and headcheese are included, making this text not only a practical resource for pork production but also a valuable cookbook for home cooks. (This is an automatically generated summary.)

Credits:

Produced by an anonymous Project Gutenberg volunteer.

Notes:

Reading ease score: 73.3 (7th grade). Fairly easy to read.

Release date is 2020-08-05