Secrets of Meat Curing and Sausage Making
This special reissue edition of the book by B. Heller & Co. "Secrets of Meat Curing and Sauce Making: Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage ???" is not available forthose interested in curing meat products, making sausage and slaughtering farmers, since it first appeared on the scene in 1904. The demand for this rare book has yielded the much-needed reprint of this famous classic work. The secrets of curing meat and sausageshed a considerable light on the age-old techniques of meat preservation, including smoking and sausage making.Note: this publication for the public domain is a perfect facsimile of the original edition and is not in a modern font.As a result, type characters and images may have slight imperfections or small shadows on the page background.This edition has been reprinted in accordance with federal law.
Specifications:
| Language: | English |
| Pages: | 94 |
