Heller's Secrets of Meat Curing and Sausage Making [Hardcover]

Anon. (Author)

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Book Description

Publication Date: 1929

A complete description of the killing, dressing and chilling of all meat animals, the various cures, smoking and storage of all kinds of meat (both with and without packing house equipment), directions and recipes for making all kinds of sausage, meat loaves and relishes, rendering, and useful information for allied and incidental activities.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } A complete description of the killing, dressing and chilling of all meat animals, the various cures, smoking and storage of all kinds of meat (both with and without packing house equipment), directions and recipes for making all kinds of sausage, meat loaves and relishes, rendering, and useful information for allied and incidental activities.

Product Details

Hardcover: 440 pages
Publisher: B. Heller and Company; 8th edition (1929)
Language: English
ASIN: B000BQAATE
Amazon Best Sellers Rank: #3,212,465 in Books (See Top 100 in Books)

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