Processing Meat in the Home
Loading...
View/Download File
Persistent link to this item
Statistics
View StatisticsJournal Title
Journal ISSN
Volume Title
Title
Processing Meat in the Home
Authors
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.
Keywords
Description
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.
Related to
Replaces
License
Collections
Funding information
University of Minnesota Extension Service
Isbn identifier
Doi identifier
Previously Published Citation
Epley, R., Addis, P. 1990. Processing Meat in the Home. University of Minnesota Extension Service Fact Sheet AG-FS-0972.
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.
Content distributed via the University Digital Conservancy may be subject to additional license and use restrictions applied by the depositor. By using these files, users agree to the Terms of Use. Materials in the UDC may contain content that is disturbing and/or harmful. For more information, please see our statement on harmful content in digital repositories.