Back to Basics: A Complete Guide to Traditional Skills, Third Edition by Gehring Abigail R

Author:Gehring, Abigail R. [Gehring, Abigail R.]
Language: eng
Format: mobi
Publisher: Skyhorse Publishing
Published: 2008-04-16T16:00:00+00:00

To case extra-large sausages (more than 4 in. in diameter), fold and sew a piece of muslin into a tubular shape, turn it inside out, and dampen with water just before stuffing.

Sources and resources

Books and pamphlets

Ashbrook, Frank G. Butchering, Processing and Preservation of Meat. New York: Chapman & Hall, 1973.

Dubbs, Chris, and Dave Heberle. The Easy Art of Smoking Fond. New York: Winchester Press, 1978.

Eastman, Wilbur F., Jr. The Canning, Freezing, Curing & Smoking of Meat, Fish & Game. Charlotte, Vt.: Garden Way Publishing, 1975.

Sleight, lack, and Raymond Hull. Home Book of Smoke Cooking Meat, Fish and Game. Harrisburg, Pa.: Stackpole Books, 1982.

Stoner, Carol Hupping, ed. Stocking Up III. New York: Fine Communications, 1995.

U.S. Department of Agriculture Staff. Complete Guide to Home Canning, Preserving and Freezing. New York: Dover, 1994.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.