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Show ' Venison Will WillAeProcessed , , > b be beProcessed Processed at atLocal atLocal " Local Cannery CanneryDoyle ILocal Doyle Y Landon community communitycannery communitycannery communitycannery cannery supervisor , , and wind nd B tJ P pFisher . _ . . Fisher , , , manager of tbe the EConomy Ebonomy EbonomyMeat EConomyMeat EconomyMeat Meat Processing Plant , repor report reportthat reportthat ! that b beef f muttonl"enlOri mutton , venison \l"enlOri l"enlOri lenlOri venisoit \ " $ . , , and andpork andat andpork pork can be canned successfully successfullyat ully ullyIt at at the the communnitt community communibt f cannery fcannery canneryully cannery canneryIt It is necessary necessary/ necessary necessaryaccording , / ' according Qecording to toMr toMr toMr Mr Fisher , , to bone and cube the themeat themeat themeat meat In 1 1-2 1 2 1.2 12 - . inch pieces , and andbrown andbrown andbrown brown in large roasting roasttng Pan Dan panpreferably . * , ( preferably a large dripper ) be-- be be- - before before be before - fore going to the cannery Tbe The Tbemeat Themeat Themeat meat may be seared on- on ontop . - top oC of oCthe ofthe ofthe the stove sto\l"e sto l"e le \ " and finished flnbhed In the theoven theoven theoven oven from 30 to ( 60 (10 10 1O ntlnu minutes nlnutes , , . de de- depending de depending . - pending on the age and quaUbt quality qualityof quaUbtof ' of the meat After this treat treat- treatment treat- treat - treatmerit treatment - ment merit it should be taken to the thecannery thecannery thecannery cannery as soon as possible for forfurther forfurther forfurther further processingAt processing process\nll process nll \ At the cannery cann.ery'c cann.eryc canneryc , . ' cann.ery'cIt f It will be re + r re & . iiiheated I Iheated heated in the steam stearn jacketed jac1tcted ket ket- ket'tie - \ . ttie tie until It reaches reache $ the tempera tempeen tempera-ture tempera ture . , - . , 'tie tie ' ture of 180 degrees . It is thenput 1J\en'1'ij 1J en'1'ij en1ij 1Jen'1'ijput : \ then thenIput ' . ' Iput put in the exhausts e11'1ust e111ust echqustYrctorkawd # ' retorU retoritiandligiven and andj andgiven j , ( given tJn fin final l , hea heating , before being beingfrom ' beingput .1ng 1ng . .1ngput put In tarlS'Y tarlSY tarlS'YU : cari 90lt 90ltinute ' U I inute inuteUdd te fs tN : thjign/c thjign c / tcO oked 2 2pounds ked " Q90lt from from 10 ' Q W 90 ute\undF ute undF # \ Udd r 2C ' pounds 11'essure 11essure } ' , > . ) 'f1 f1 ' J . poundsM M Mr FJsheJ Isher : ' * Julv1SeS dv ; that t 8 as $ asmuch If . jmuch much of the fat las _ . possible posslle ! ? fie bEJ bay W- W re- re removed Wmoved - - f\ f fmoved \ , 'much much ' | moved . , , also ' sineu 'Stneu Stneu Slneu and ond.boneu ondboneu . bone ; , . * , " q Animals ls of ot commercial comtnenaut commer&ed commered gZade.Jtha & i . grJ.ule4.f grJule4.f grJule4f gZade.J gZadeJ gZade.Je gradefaiand . ; ' , . . _ e , and not of ot pr prfine prime prtm ! tha h tehBracterraWCTfine eter'are eterare cter ; ' = agar . ; fine cAnb cAnbt canhdd cannecrproduct t ! products # / as s-'ttfted s 'ttfted ttfted - * < ' ) afte aftesteafi ' ' steam'r'coo steamrcoo steafi ' r Cooking . ' boner ! OUt yeryt , 'y\Ao1f 'y y Ao1f ' \ : , ' tenderfsahf yeryttenderfsahf tender / MrJ Mrlalitx ! J iiet.Ji iietJi ' . ' t ' ! ; . . , % 4 ; , , Jto Igo " " . , ftJJther ituther , ( urther fJ1forma Inforaala informa-an informa an tt t : on l\t.1 lt.1 l t.1 t1 lt.1Can.nuut \ . , Can.nuut Cannuut . eantti stir " - htui n Tproces&ing Tprocesing . 'P P ' pt'otagnt ptotagnt ' & : ' 1 # meatcontact st , . . . , Mr : . lasidon'So lasidonSo rt.aBd rtaBd . l-aaidfta l aaidfta ' " < ; I contact either seither tithes i ( ? - n t " ; Mt Mr ' Mr.irisher Mririsher . Fishel Fisher ' . x - . l t ltM J t . tM ' ? \ ; " J , . ( ' t 'It'l Itl ' , _ : , : . .B B . ci 1 . ' " |