Home Pork Making (The Art Of Raising And Curing Pork On The Farm): A Complete Guide For The Farmer, The Country Butcher And The Suburban Dweller, In ... Storing Pork Product- From Scalding Vat To K

by Albert Watson Fulton

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110 pages, Paperback

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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