Bound with: Tuskegee Institute Experiment Station Bulletin, nos. 1-43.
|Statement||by George W. Carver|
|Series||Bulletin / Tuskegee Institute. Experiment Station -- no. 24, Bulletin (Tuskegee Institute. Experiment Station) -- no. 24.|
|The Physical Object|
|Pagination||22 pages ;|
|Number of Pages||22|
Pickling and curing of meat in hot weather - Kindle edition by Carver, George Washington. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Pickling and curing of meat in hot weather.3/5(2). Find helpful customer reviews and review ratings for The Pickling and Curing of Meat In Hot Weather at Read honest and unbiased product reviews from our users.3/5. Excerpt from The Pickling and Curing of Meat in Hot Weather I think possibly that these two things have done more to keep the South from being a great pork-raising center than all the others combined. With this situation before us, a pickling solution seemed the most feasible; so, therefore, we set about to find : George Washington Carver. Alabama The Pickling and Curing of Meat in Hot Weather Bulletin No. 24, By George W. Carver, M. S. Agr. FOREWORD I wish to gratefully acknowledge assistance in the preparation of this bulletin from the following sources, some of which I have copied word for word: Farmers’ Bulletins No. , U. S. Department of Agriculture.
Pickling meat is a way of curing and preserving different types of meats. This method was developed before the days of refrigeration or easy access to ice for keeping meats cold. Thus, we have pickled pigs feet, pickled herring, and other pickled meets. fowl, and fishes. Curing refers to any way of preserving food and preventing spoilage: it can mean brining, pickling, or marinating (as well as smoking, which isn’t on today’s lesson plan). If you’re doing. The Morton Salt Book: Curing Meat at Home Keeping Crops Cool During Hot Weather: 13 Ways to Beat the Heat -Advertisement-Subscribe Today - Pay Now & . Cure. The process of curing is simply using the benefits of salt to preserve meat. Before refrigeration was available, curing was just about the only way to save up meat in warm weather months. Without salt, bacteria would grow in and on the meat and quickly cause it to go bad.
Pack the pieces of meat in a sterilized crock or jar and cover with a brine of 3 quarts water, 1 pound pickling salt, and ½ cup of brown sugar. Be sure the salt and sugar are dissolved. The brine must cover every inch of the meat, so if it doesn’t, weigh it down with a plate and a heavy object like a canning . Pickling and curing of meat in hot weather Item Preview remove-circle This book is available with additional data at Biodiversity Heritage Library. plus-circle Add Review. comment. Reviews There are no reviews yet. Be the first one to write a review. Views. Hot Pack Canning. Typically, the meat is cubed to fit in quart glass canning jars and is pre-cooked until rare by roasting, or pan-frying with a small amount of cooking oil. Add one teaspoon of salt to the quart canning jars. Pack the meat into the jars leaving a one-inch space at the top. Cold Pack. Bulletin No. The Pickling and Curing of Meat in Hot Weather Staple Bound – January 1, by George W. CARVER (Author) See all formats and editions Hide other formats and editions. Price New from Used from Staple Bound, January 1, "Please retry" — — $ Staple Bound Author: George W. CARVER.