Meat packed in snow may be kept for a considerable length of time. The meat should first be frozen hard. After it is frozen an earthen jar or a barrel should be provided, and a thick layer of snow should be tamped tightly in the bottom of this. On the... A Manual of Home-making - Page 625edited by - 1919 - 661 pagesFull view - About this book
| New York (State) Dept. of Agriculture - 1916 - 1148 pages
...meat will not cure well nor will it be possible to keep it in a fresh state for any length of time. In cold weather meat may be kept by hanging it in...should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York (State) Dept. of Agriculture - 1918 - 1184 pages
...decomposition. 1 This is a revision of Cornell University Agricultural Experiment Station Circular 37. It is important that the meat be kept in a place where...should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York State College of Agriculture - Agriculture - 1918 - 1182 pages
...decomposition. 1 This is a revision of Cornell University Agricultural Experiment Station Circular 27. It is important that the meat be kept in a place where...should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York State College of Agriculture - Agriculture - 1919 - 1048 pages
...farm. Meat packed in snow CHUCK may be kept for a conPLATE CROSS RIB SHOULDER SHANK SUET siderable length of time. The meat should first be frozen hard....should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York (State). Department of Agriculture and Markets - Agriculture - 1919 - 1050 pages
...farm. Meat packed in snow may be kept for a conPLATE CHUCK CROSS RIB SHOULDER SHANK SUET siderable length of time. The meat should first be frozen hard....should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York (State). Legislature - New York (State) - 1919 - 1056 pages
...farm. Meat packed in snow CHUCK may be kept for a conPLATE CROSS RIB SHOULDER SHANK SUET siderable length of time. The meat should first be frozen hard....should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York State College of Agriculture - Agricultural experiment stations - 1919 - 1086 pages
...keep ing meat on the farm. Meat packed in snow CHUCK may be kept for a conPLATE SHANK SUET siderable length of time. The meat should first be frozen hard....should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| Hugh Findlay - Agriculture - 1920 - 586 pages
...dark, cool place, where dogs, cats, and rodents cannot reach it. If a temperature below forty degrees F. is maintained, meat may be kept for weeks; but...should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| Hugh Findlay - Agriculture - 1920 - 584 pages
...that is frozen will keep indefinitely so long as it remains frozen. Alternate freezing and thaAving will spoil the flavor and cause early decomposition....should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
| New York State College of Agriculture - Agriculture - 1916 - 1160 pages
...meat will not cure well nor will it be possible to keep it in a fresh state for any length of time. In cold weather meat may be kept by hanging it in...should be repacked on top each time. Another method that is commonly used with pork and sausage is to partly cook the meat by frying it on both sides,... | |
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