Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage

This special re-print edition of B. Heller & Co.'s book "Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1904. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Secrets of Meat Curing and Sausage Making will shed considerable light on age old techniques of meat preservation, including smoking and sausage making. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.

Author: Sam Chambers, B. Heller
Publisher: Createspace Independent Publishing Platform
Published: 11/18/2016
Pages: 94
Binding Type: Paperback
Weight: 0.53lbs
Size: 11.02h x 8.50w x 0.19d
ISBN13: 9781540509277
ISBN10: 1540509273
BISAC Categories:
- Cooking | Specific Ingredients | Meat
- House & Home | Sustainable Living

This title is not returnable