000			02111cam a22003253u 4500
001			59863
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006			m
007			cr n
008			260607r2019||||utu|||||o|||||||||||||| d
010			_a14000597
040			_aUtSlPG
041		7	_ade _aen _2iso639-1
050		4	_aTS
100	1		_aSayer, George Jacob, _d1864-
245	1	0	_aButchers', Packers' and Sausage Makers' Red Book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2019
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2019-07-06
508			_aProduced by MFR, Harry Lamé and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage. The opening of the book begins with notes and acknowledgments concerning transcription details and the publication team. It then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aMeat industry and trade
653			_aSausages
856	4	0	_uhttps://www.gutenberg.org/ebooks/59863
999			_c100689 _d100689