Secrets Of Meat Curing And Sausage Making

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. This book, "Secrets of meat curing and sausage making", by B. Heller, is a replication of a book originally published before 1916. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible. This book was created using print-on-demand technology. Thank you for supporting classic literature.