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Home Curing of Bacon and Hams Paperback – 10 Jan 2006

1.0 out of 5 stars 1 customer review

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Paperback, 10 Jan 2006
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Product details

  • Paperback: 72 pages
  • Publisher: Read Country Book (10 Jan. 2006)
  • Language: English
  • ISBN-10: 1406797553
  • ISBN-13: 978-1406797558
  • Product Dimensions: 14 x 0.4 x 21.6 cm
  • Average Customer Review: 1.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,943,689 in Books (See Top 100 in Books)

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This was a government pamphlet released in 1945 and re-published with no further information at a highly inflated price, a gross disappointment and a total waste of money
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 2.5 out of 5 stars 2 reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars out of date, but still mostly useful information 15 Jun. 2009
By A Microbiologist - Published on Amazon.com
Verified Purchase
Originally published by the British government durring WWII to teach people how to safely cure meat, the some of the info this book is outdated. It advocates the use of saltpeter to cure meat, which is not accepted practice in the US. I would not reccomend this book for ham and bacon recipes. It contains a few recipes, but they are strictly for preserving meat, not for making it taste good. They use nothing but salt and saltpeter.

That said, this book does have it's place in the library of anyone raising hogs and curing their own meat. There is a lot of useful information about feeding pigs, their anatomy, and butchering, as well as a lot of good background information on what actually happens during curing and smoking, which is very useful to refine your curing techniques.

Overall, it's a useful book, but has no useful recipes. I've bought several books on the subject, and still have yet to find a book with a decent ham recipe that is not outdated or unsafe.
1.0 out of 5 stars What a disappointment 14 Nov. 2011
By ian - Published on Amazon.com
Verified Purchase
A complete waste of money for substance and packaging (or lack of), words fail me, maybe it was my fault should have read the production notes first, oh well live and learn, but come on 25 $ ????????
I have had cheaper books with much more value in them
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