Description: US Shipping and Handling only 99c for each additional CDs! Large Lot of40 Butchering, Curing, Smokingand Processing MeatsBooks and Literatureon 1 CD-ROM Reference Library Books on this CD include: 1. Handbook on Cutting Lamb - 33 Pages 2. Home Meat Curing - 58 Pages 3. Modern Practice of Canning Meats - 106 Pages 4. The Retail Butcher - 114 Pages 5. Textbook of Meat Hygiene With Special Consideration of Antemortem and Postmortem of Food Producing Animals - 404 Pages 6. Chemical Examination of Canned Meats - 16 Pages 7. Home Pork Making - 152 Pages 8. The Hotel Butcher Garde Manger and Carver - 218 Pages 9. Study of Psychrophilic Mesophilic and Halophilic Bacteria in Salt and Meat Curing Solution - 72 Pages 10. Packing House and Cold Storage Construction - 362 Pages 11. The Modern Butcher - 168 Pages 12. Canning Meat at Home - 8 Pages 13. Apparatus for Pasteurizing Red Meat Carcasses - 32 Pages 14. The Packers and the People - 404 Pages 15. Cow Slaughtering and Dressing Systems - 34 Pages 16. The Slaughter of Animals for Food - 28 Pages 17. Cattle Tuberculosis A Practical Guide to the Farmer Butcher and Meat - 126 Pages 18. Layout Guide for Small Meat Plants - 34 Pages 19. Beef Cattle Feeding and Slaughtering in California - 48 Pages 20. Smokehouses and Hog Slaughtering Equipment - 8 Pages 21. A Survey of Farm Meat Curing Methods - 16 Pages 22.Substitutes for Sucrose in Curing Meats - 32 Pages 23. Home Curing of Meats - 6 Pages 24. Curing Pork Country Style - 10 Pages 25. Butchering and Curing Meats in China - 59 Pages 26. The Modern Packing House - 498 Pages 27. Secrets of Meat Curing and Sausage Making How to Cure Hams Shoulders Bacon Corned Beef and All Kinds of Sausages - 312 Pages 28.The Art of Carving - 60 Pages 29. The Packer's Encyclopedia - 552 Pages 30. The Whole Art of Curing Pickling and Smoking Meat and Fish Both in the British and Foreign Modes - 208 Pages 31. Practical Carving - 44 Pages 32. How to Cook Carve and Eat - 448 Pages 33. How to Buy Cook and Carve Meat Poultry and Game - 160 Pages 34. A Practical Small Smokehouse for Fish How to Construct and Operate it - 12 Pages 35. The Curing of Meat and Meat Products on the Farm - 16 Pages 36. Butchering Processing and Preservation of Meat - 338 Pages 37. Smoke for Seasoning - 8 pages 38. The Butcher's Manual - 32 Pages 39. Butchers Packers and Sausage Makers Red Book - 138 Pages 40. Secrets of Meat Curing and Sausage Making - 100 Pages These are books in a CD in PDF format. All of these rare and hard to find books are in public domain. They were produced in late 1800s and early 1900s and they became public domain in 1920. They are now mostly out of print. This high quality CD-ROM comes with a colorful artwork on a printed Inkjet label. This CD was produced using the least energy possible and using the principles of recycling as much as possible. Part of the proceeds will go into protecting the environment, energy conservation, and saving the earth. This CD-ROM is intended for educational and informational purpose only.Please leave us a positive feedback and we will do the same! Thank you for looking and buying! Powered by eBay Turbo Lister The free listing tool. List your items fast and easy and manage your active items.
Price: 8.99 USD
Location: Los Angeles, California
End Time: 2024-10-09T23:53:38.000Z
Shipping Cost: 0 USD
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Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money back or replacement (buyer's choice)
Book Title: Home Meat Curing
Country/Region of Manufacture: United States
Topic: Field Guides
Format: Mixed Lot
Author: Morton
Publication Year: 19200000
Language: English
Subject: Outdoor & Nature
Smoking Curing Meat Packing: Butchering Meats Cutting Processing Preserving
