Secrets of meat curing and sausage making by B. Heller & Co.
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://www.gutenberg.org/ebooks/58495.html.images | 604 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://www.gutenberg.org/ebooks/58495.epub3.images | 12.4 MB | ||||
| EPUB (older E-readers) | https://www.gutenberg.org/ebooks/58495.epub.images | 12.4 MB | ||||
| EPUB (no images, older E-readers) | https://www.gutenberg.org/ebooks/58495.epub.noimages | 267 kB | ||||
| Kindle | https://www.gutenberg.org/ebooks/58495.kf8.images | 12.7 MB | ||||
| older Kindles | https://www.gutenberg.org/ebooks/58495.kindle.images | 12.6 MB | ||||
| Plain Text UTF-8 | https://www.gutenberg.org/ebooks/58495.txt.utf-8 | 493 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/58495/pg58495-h.zip | 10.1 MB | ||||
| There may be more files related to this item. | ||||||
About this eBook
| Author | B. Heller & Co. |
|---|---|
| LoC No. | 23004553 |
| Title |
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 |
| Credits |
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) |
| Summary | "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.) |
| Language | English |
| LoC Class | TS: Technology: Manufactures |
| Subject | Meat industry and trade |
| Subject | Sausages |
| Category | Text |
| EBook-No. | 58495 |
| Release Date | Dec 19, 2018 |
| Copyright Status | Public domain in the USA. |
| Downloads | 151 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
