OleSmokey
Do it! Do it! Do it! LOL. Yep, somebody will have to try it now but I’m not the guy for chicken stuff.
Meat Production on the Farm book 1935
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
I was on Ebay looking for a gift for my wife. She collects certain Christmas decorations that are not made anymore. I found one from a seller that also had this book/pamphlet
So I picked it up for myself as a historical piece of meat processing Americana. I have include a few shots of some pages. All in all it is more a advertisement for the old E.H. Wright company when they were in Kansas City, MO. Published in 1935
If any of you know the history of the Wright company, it was originally know for it’s liquid smoke and started in 1895. The company/name has been sold several times and the name is now owned by a large food production company."You never really die until you end up on the wall at a Cracker Barrel"
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage last edited by
GWG8541 pretty darn cool! I have a bottle of Wrights liquid smoke in my pantry now!
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GWG8541 Interesting!
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That’s it cool. I wonder how much (if any) of the things in the book were wrong, or just have changed because of technology and food science. When I was in 4-H we used to show cattle and you had a specific body type. Science changed what and how you fed them today.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
Pretty cool stuff. I like reading about the old technology.
I have some old books on design/build of small slaughter plants. It seems pretty outdated by todays standards but it obvious they used the best science and technical knowledge available at the time.
Some other trade literature I have is from the old Griffith Laboratories Company. They introduced Prague Powder or what we call Cure #1 many years ago. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
GWG8541 I’ve been using Wrights liquid smoke for things for over 40 years.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
GWG8541 very cool. I find it very interesting reading stuff from years ago
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Sounds like an interesting read.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
samspade the info in the book is pretty generic, but considering when it was published, it may have been progressive for the time.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
GWG8541 that is a nice piece of history
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
GWG8541 I have seen that book somewhere else! I don’t begin to remember where tho,
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Denny O there are a few still on Ebay. I paid about half for what they were listed for. Especially since shipping was free on this one. The seller combined the shipping for me from my other item.
There are also different editions of this from what I saw.
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