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.

  • 98 pages
  • English
  • Hardcover
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.

ᥥ reading ✩ 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. online ⡰ Ebook By B Heller and Company ⣹ Preface Adolph Heller, the father of the members of the firm of B Heller Secrets of Meat Curing and Sausage Making, in which definite rules were given for handling all kinds of meats and making all kinds of sausage.The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Making Business The use of Chemical Preservatives is now prohibited under these various food laws, making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use.The firm of B Heller Co anticipated the enactment of the various food laws, and already had completed investigations which enabled them to assist packers, butchers and sausage makers at once by giving them curing agents which were free from the Antiseptic Preservatives which these laws prohibited, and yet would produce cured meats, sausage, etc of the highest quality without the use of the Antiseptic Agents The underlying principles for handling meats and making sausage with the antiseptic agents and without them are very different, and it became absolutely necessary that the firm of B Heller Co should furnish their friends and customers such information as would enable them to cure their meats and make their sausage so as not to incur losses from goods that would not keep, and to turn out goods of fine quality and appearance This book is the result In its pages are formulas and rules for the handling of all kinds of meat and the manufacture of all kinds of sausage which are the results of many years of experience as Packing House Experts and Chemists who have made a life time study of the business in all its phases If the directions and rules are followed, anyone can produce the finest of cured meats and sausage, whether they have had previous experience or not Further, the products made according to these directions will comply with the requirements of all the Food Laws at present in force in this country.Hoping the following pages will be found instructive and helpful and thanking the Butcher Trade for their support and patronage in the past, we beg to remain,Very respectfully,B HELLER CO. 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