Secrets Of Meat Curing And Sausage Making : How To Cure Hams, Shoulders, Bacon, Corned Beef, Etc. And How To Make All Kinds Of Sausage, Etc. To Comply With The Pure Food Law

Chicago, 1924

By B. Heller And Co.
$65.00 CAD
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Details

Pocket-sized. Thick card covers, 302 pages, 3.50x6.25 in, [9x16 cm], B&W illustrations. Originally published in 1908 - the present copy a 1924, Sixth Edition.
Condition

Fore-edge of the text-block creased and wrinkled; top-edge dust-stained, page 151 / 152 with a closed tear (all text legible); occasional pencil and ink annotations; hinge cracked between pages 2 and 3. Covers marked with pencil; rubbed, stained, edgeworn and chipped. Backstrip creased and chipped - exposing the mull.
Notes

This pocket-sized instructional manual offers practical guidance on curing meats and making sausage, written by a longtime sausage maker who later became a manufacturer of meat-processing additives. It provides directions for curing hams, shoulders, bacon, corned beef, and related products, as well as for producing a wide range of sausages, with frequent reference to the use of B. Heller–manufactured additives.

 
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