{"product_id":"2940148994046","title":"Home Pork Making","description":"Home Pork Making\u003cbr\u003eThe Art of Raising and Curing Pork on the Farm\u003cbr\u003e\u003cbr\u003eA complete guide for the farmer, the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product—from scalding vat to kitchen table and dining room.\u003cbr\u003e\u003cbr\u003eThis edition features\u003cbr\u003e • illustrations\u003cbr\u003e • a linked Table of Contents\u003cbr\u003e \u003cbr\u003eCONTENTS\u003cbr\u003eIntroduction.\u003cbr\u003ePork making on the farm nearly a lost art—General merit of homemade pork—Acknowledgments.\u003cbr\u003eChapter I.—Pork Making on the Farm.\u003cbr\u003eBest time for killing—A home market for farm pork—Opportunities for profit—Farm census of live stock for a series of years.\u003cbr\u003eChapter II.—Finishing Off Hogs for Bacon.\u003cbr\u003eFlesh forming rations—Corn as a fat producer—Just the quality of bacon wanted—Normandy Hogs.\u003cbr\u003eChapter III.—Slaughtering.\u003cbr\u003eMethods employed—Necessary apparatus—Heating water for scalding.\u003cbr\u003eChapter IV.—Scalding and Scraping.\u003cbr\u003eSaving the bristles—Scalding tubs and vats—Temperature for scalding—“Singeing pigs”—Methods of Singeing.\u003cbr\u003eChapter V.—Dressing and Cutting.\u003cbr\u003eBest time for dressing—Opening the carcass—Various useful appliances—Hints on dressing—How to cut up a hog.\u003cbr\u003eChapter VI.—What to do With the Offal.\u003cbr\u003ePortions classed as offal—Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces—Sausage, scrapple, jowls and head, brawn, head-cheese.\u003cbr\u003eChapter VII.—The Fine Points in Making Lard.\u003cbr\u003eKettle and steam rendered—Time required in making—Storing.\u003cbr\u003eChapter VIII.—Pickling and Barreling.\u003cbr\u003eA clean barrel one of the first considerations—The use of salt on pork strips—Pickling by covering with brine—Renewing pork brine.\u003cbr\u003eChapter IX.—Care of Hams and Shoulders.\u003cbr\u003eA first-class ham—A general cure for ham and shoulders—Pickling preparatory to smoking—Westphalian hams.\u003cbr\u003eChapter X.—Dry Salting Bacon and Sides.\u003cbr\u003eProper proportion of salt to meat—Other preservatives—Applying the salt—Best distribution of the salt—Time required in curing—Pork for the south.\u003cbr\u003eChapter XI.—Smoking and Smokehouses.\u003cbr\u003eTreatment previous to smoking—Simple but effective smokehouses—Controlling the fire in smoke formation—Materials to produce best flavor—The choice of weather—Variety in smokehouses.\u003cbr\u003eChapter XII.—Keeping Hams and Bacon.\u003cbr\u003eThe ideal meat house—Best temperature and surroundings—Precautions against skippers—To exclude the bugs entirely.\u003cbr\u003eChapter XIII.—Side Lights on Pork Making.\u003cbr\u003eGrowth of the big packing houses—Average weight of live hogs—“Net to gross”—Relative weights of various portions of the carcass.\u003cbr\u003eChapter XIV.—Packing House Cuts of Pork.\u003cbr\u003eDescriptions of the leading cuts of meat known as the speculative commodities in the pork product—Mess pork, short ribs, shoulders and hams, English bacon, varieties of lard.\u003cbr\u003eChapter XV.—Magnitude of the Swine Industry.\u003cbr\u003eImportance of the foreign demand—Statistics of the trade—Receipts at leading points—Prices for a series of years—Co-operative curing houses in Denmark.\u003cbr\u003eChapter XVI.—Discovering the Merits of Roast Pig.\u003cbr\u003eThe immortal Charles Lamb on the art of roasting—An oriental luxury of luxuries.\u003cbr\u003eChapter XVII.—Recipes for Cooking and Serving Pork.\u003cbr\u003eSuccess in the kitchen—Prize methods of best cooks—Unapproachable list of especially prepared recipes—Roasts, pork pie, cooking bacon, pork and beans, serving chops and cutlets, use of spare ribs, the New England boiled dinner, ham and sausage, etc.\u003cbr\u003e","brand":"VolumesOfValue","offers":[{"title":"Default Title","offer_id":47111688749296,"sku":"2940148994046","price":3.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940148994046_p0.jpg?v=1763710919","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940148994046","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}