Title: Home Pork Making: A 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 (Classic Reprint
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0265444276
ISBN 13: 9780265444276
Binding: HRD
Condition: New
Weight: 429 grams

About this title

Synopsis

Master the hands-on craft of home pork making and turn every hog into flavorful, reliable pork products.

This complete guide covers slaughter, curing, smoking, storing, and serving pork, with practical directions anyone can follow.

From scalding vats to kitchen tables, learn step by step how to finish hogs for bacon, ham, and sausage, and how to cut and store each piece for best flavor and safety. The book also explores profitable home curing, offal use, lard care, and the right equipment to get professional results at home or in a small shop.

Grounded, practical methods for slaughtering, scalding, scraping, and dressing hogs
Detailed processes for barreling, pickling, brining, dry salting, and smoking
Guides to curing different cuts, making sausage, lard, and bacon, with time-tested techniques
Insight into the pork industry’s scope, market potential, and the value of home production

Ideal for farmers, country butchers, or suburban cooks who want to produce and enjoy high-quality, self-sufficient pork products at home.

"About this title" may belong to another edition of this title.

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