This special edition of “Handy Guide For Pork Butchers, Bacon Curers and Sausage Makers” was written by Thomas B. Finney, and first published in 1918. A fabulous, century-old book of recipes and tips for making your own sausages and bacon, from store-bought or farm-raised meat, or from your own home-reared animals. Recipes include – Curing Bacon, Black Pudding Seasoning, Anglo-German Sausage, Bologna Sausage, Garlic Sausage, Chitterlings, Pies, and lots more. IMPORTANT NOTE – Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is.
Handy Guide For Pork Butchers, Bacon Curers and Sausage Makers: or, How to Cure Bacon, Make Sausage and Preserve other Pork Products reviews
Handy Guide For Pork Butchers, Bacon Curers and Sausage Makers: or, How to Cure Bacon, Make Sausage and Preserve other Pork Products for free
Handy Guide For Pork Butchers, Bacon Curers and Sausage Makers: or, How to Cure Bacon, Make Sausage and Preserve other Pork Products read online free book
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