Butchers', Packers' and Sausage Makers' Red Book by George Jacob Sayer
(5 User reviews)
658
Sayer, George Jacob, 1864-
English
"Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage....
then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.)
Jessica King
4 months agoAfter looking for this everywhere, the interplay between the protagonists drives the story forward beautifully. I will be reading more from this author.
Daniel Wright
3 months agoInitially overlooked, this book the material builds progressively without overwhelming the reader. Simply brilliant.
Elizabeth Torres
4 months agoBelieve the hype, the structure allows easy navigation and quick referencing. It is definitely a 5-star read from me.
Jackson Hall
3 weeks agoAfter completing the first chapter, it challenges the reader's perspective in the ost intellectual way. I finished this feeling genuinely satisfied.
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Amanda Wilson
4 months agoIt’s rare that I write reviews, but the balance between theory and practice is exceptionally well done. I'm sending the link to all my friends.