Project Gutenberg
2018-12-19
Public domain in the USA.
380
B. Heller & Co.
B. Heller and Co.
23004553
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 laws
Produced by MFR, Wayne Hammond and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)
"Secrets of Meat Curing and Sausage Making" by B. Heller & Co. is a practical guide written in the early 20th century. This book serves as a manual for butchers and sausage makers, focusing on the science and techniques behind curing meat and crafting various types of sausages. It emphasizes compliance with the Pure Food Laws, making it relevant in a time when food safety and regulation were becoming increasingly important. The opening of the book presents a detailed preface that outlines the expertise of B. Heller & Co., a firm led by individuals trained in both practical butchery and meat chemistry. It introduces the concept that proper meat handling is crucial for quality, noting that many issues arise from improper procedures during meat processing. The text highlights the importance of using suitable curing agents and following specific methodologies, such as the "Freeze-Em-Pickle" process, to achieve consistent and high-quality results while adhering to legal standards for food safety. (This is an automatically generated summary.)
Reading ease score: 76.0 (7th grade). Fairly easy to read.
en
Meat industry and trade
Sausages
TS
Text
Category: Cooking & Drinking
Category: How To ...
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