Processing Meat in the Home
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Title
Processing Meat in the Home
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Published Date
1990
Publisher
St. Paul, MN: University of Minnesota Extension Service
Type
Manual or Documentation
Abstract
The fact sheet provides formulations for some of the most common home-processed meat items, such as sausage, ham, bacon, corned meats and jerky. It begins by reminding consumers of home-processed meat that they need to know the federal and state rules and regulations for processing and sales of meat and meat products.
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2 pages.
This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.
This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.
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Series/Report Number
AG-FS
0972
0972
Funding information
University of Minnesota Extension Service
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Previously Published Citation
Epley, R., Addis, P. 1990. Processing Meat in the Home. University of Minnesota Extension Service Fact Sheet AG-FS-0972.
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Suggested citation
Epley, Richard J.; Addis, Paul B.. (1990). Processing Meat in the Home. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/53348.
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