Home Pork Making; a Complete Guide ... in all That Pertains to hog Slaughtering, Curing, Preserving, and Storing Pork Product--from Scalding vat to Kitchen Table and Dining Room

by Albert Watson Fulton

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

148 pages, Hardcover

First published December 15, 2007

Reviews

[Susan Molloy · Rating 5 out of 5]

🖋️ I learned everything I need to know about raising, slaughtering, and preparing meat from hogs:
How to Cut Up a Hog
Brain Sausages
Philadelphia Scrapple
Head Cheese
How to Ring Hogs
Pork Gumbo
Pork Pillau
Pork with Pea Pudding

I also learned about “the pupae of the Dermestes (parent of the ‘skipper’),” which are hog bugs.

📙Published in 1900 by the Orange Judd Company, Chicago. Yes, Orange Judd is the actual name of the publisher.
🔵 The e-book version can be found at Internet Archive. This version has the original illustrations.
🟣 Kindle.

🔲 Excerpts of note:

🔹PORK WITH SAUERKRAUT (GERMAN STYLE). Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour.

🔸GERMAN WICK-A-WACK. Save the rinds of salt pork, boil until tender, then chop very fine, add an equal amount of dried bread dipped in hot water and chopped. Season with salt, pepper and summer savory; mix, spread one inch deep in baking dish, cover with sweet milk. Bake one-half hour. Very nice.

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