Secrets Of Meat Curing And Sausage Making (Legacy Edition): The Classic Heller Co. Guidebook Of Articles And Tips On Traditional Butchering And Curing (Paperback)

Secrets Of Meat Curing And Sausage Making (Legacy Edition): The Classic Heller Co. Guidebook Of Articles And Tips On Traditional Butchering And Curing Cover Image
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The Classic Collection of Meat Curing, Butchering, and Preservation Articles and Tips from Heller Co., Legendary Chicago Meat Packers

This deluxe unabridged reprint Legacy Edition of Secrets of Meat Curing and Sausage Making is a richly illustrated vintage instruction manual and recipe book with traditional ideas for a variety of meat curing and butchering projects, from curing ham and bacon, to producing corned beef, various meat delicacies, and sausages of all kinds. Originally published in 1922, this book is sure to make the home food preserver happy, this vintage book is a wonderful addition to any canner, homesteader, or traditional-skills farmer happy, and keep your pantry full of meat year-round

Dozens of short articles, tips, and recipes are provided in this tightly packed book Revealing the secrets of old-time curing of several kinds of meats, the Heller Company unlocks the vault of traditional knowledge regarding meat preservation in the day. Some of the many topics include curing of hams, pork, bacon, beef, lamb/mutton; making and casing sausages, bologna, frankfurters of all kinds; rendering lard and tallow; brining and brine solutions; meat packing; butchering hogs, cattle, and sheep; drying beef; dressing poultry; and making specialty items such as mincemeat, corned beef, head cheese, pickled pigs feet, pickled eggs, livers, sauerkraut, and beef tongues.

Although this book represents thought from a former time, it also reveals much about the rich history of the meat curing and food preservation tradition, and many of the tips, tricks, and designs are still relevant for today However, although many traditional ways are still useful today, be sure to remain safe and consistent with any food production projects

A part of the Doublebit Traditional Food Preserver's Library: Volume 1

This Doublebit Legacy Edition reprint of Secrets of Meat Curing and Sausage Making is professionally restored and presented from the original source, including inspiration from the book's original cover, with the highest degree of fidelity possible. Readers can enjoy this Legacy Edition for generations to come and learn from its timeless knowledge.

About the Doublebit Press Legacy Editions

Sometimes we need to remember our history to move forward. Sometimes, remembering our heritage is just fun or inspirational. With technology playing a major role in everyday life, sometimes we need to take a step back in time to find those basic building blocks used for gaining mastery - the things that we have luckily not completely lost and has been recorded in books over the last two centuries. These skills aren't forgotten, they've just been shelved. It's time to unshelve them once again and reclaim the lost knowledge of self-sufficiency

As a part of the Doublebit Press Legacy Edition Collection, this unabridged volume is reprinted in the exact form as it was presented in the original publication. Both important and minor details have equally both been accounted for by our publishing staff, down to the cover, font, layout, and images. It is the goal of Doublebit Legacy Edition series to preserve outdoors heritage, but also be cherished as collectible pieces, worthy of collection in any handcrafter's or outdoorsperson's library and that can be passed to future generations.

Product Details
ISBN: 9781643891446
ISBN-10: 1643891448
Publisher: Doublebit Press
Publication Date: April 18th, 2020
Pages: 258
Language: English