| 000 | 02534cam a22004093u 4500 | ||
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| 001 | 62859 | ||
| 003 | UtSlPG | ||
| 005 | 20260610134440.0 | ||
| 006 | m | ||
| 007 | cr n | ||
| 008 | 260607r2020||||utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aSF | |
| 100 | 1 | _aCross, H. Russell | |
| 245 | 1 | 0 | _aPork Slaughtering, Cutting, Preserving, and Cooking on the Farm |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2020 |
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_a1 online resource : _bmultiple file formats |
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| 336 |
_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 490 | 1 | _aUnited States. Department of Agriculture. Farmers' bulletin no. 2265 | |
| 500 | _aRelease date is 2020-08-05 | ||
| 508 | _aProduced by an anonymous Project Gutenberg volunteer. | ||
| 520 | _a"Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a detailed guidebook published as a bulletin by the United States Department of Agriculture in the late 20th century. This comprehensive text serves as a manual for farmers and home producers, focusing on the safe and effective methods for slaughtering, processing, preserving, and cooking pork for home consumption. The book outlines all phases of pork production, starting with the selection and care of animals before slaughter, proceeding through the slaughtering process itself, and then covering chilling, cutting, and various preservation techniques. Specific sections inform readers on the preparation of different cuts of pork, proper meat cookery, and troubleshooting potential issues during processing, such as meat contamination or spoilage. Practical advice is provided alongside safety precautions to ensure quality and compliance with food laws. Additionally, recipes for sausages, scrapple, and headcheese are included, making this text not only a practical resource for pork production but also a valuable cookbook for home cooks. (This is an automatically generated summary.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aPork | ||
| 653 | _aMeat cutting | ||
| 653 | _aSlaughtering and slaughter-houses | ||
| 653 | _aPork industry and trade | ||
| 700 | 1 | _aGreen, E. Curtis | |
| 700 | 1 | _aJones, William R. | |
| 700 | 1 | _aKotula, Anthony | |
| 700 | 1 |
_aWest, R. L. _q(Roger Lawrence), _d1945- |
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| 830 | 0 | _aUnited States. Department of Agriculture. Farmers' bulletin no. 2265 | |
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/62859 |
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_c103683 _d103683 |
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