The Whole Art of Curing, Pickling and Smoking Meat and Fish

by James Robinson, James Robinson, James Robinson

Book Overview

This special re-print edition of "The Whole Art of Curing, Pickling and Smoking Meat" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1847. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to smoke, pickle and otherwise cure fish and seafood of all types, beef, pork, poultry...

• Format: Paperback
• Language: English
• ISBN: 154054463X
• ISBN13: 9781540544636
• Release Date: November 2016
• Publisher: Createspace Independent Publishing Platform
• Length: 172 Pages
• Weight: 1.19 lbs.
• Dimensions: 0.4" x 8.5" x 11.0"