Heller's Secrets of Meat Curing and Sausage Making

Unknown [B. Heller and Company]

Published by B. Heller and Company, Chicago, 1929

An enlarged and revised edition of a practical guide to meat curing and sausage making, including instructions different types of meat and products. An enlarged and revised edition of Heller's Secrets of Meat Curing and Sausage Making, a practical handbook for butchers and sausage makers, created by B. Heller and Company. Published in 1929, first published in 1904.In the publisher's original red cloth, with numerous in-text illustrations throughout and advertisements at the rear of the book.Founded by Benjamin Heller in 1893 as a wholesale manufacturer of dry powders for preparing meat products, this informative book offers complete descriptions and guidance on the various aspects of the meat curing process, including chilling, dressing, smoking, stories and packing. As well as detailing different types of meats, such as venison, it also offers instructions on making different types of meats, such as German salami and enchilada loaves. In the publisher's original red cloth. Externally, very smart with minimal marks. Slight rubbing and bumping to the head and tail of the spine, and to the extremities. Minor fading to the front board and spine. End papers are generally bright and clean, with the small odd spot. Internally, firmly bound. Pages are bright and clean. Very Good Indeed. Seller Inventory # 990N38

Bibliographic Details

Title: Heller's Secrets of Meat Curing and Sausage ...
Publisher: B. Heller and Company, Chicago
Publication Date: 1929
Binding: Cloth
Illustrator: Unknown
Condition: Very Good Indeed
Book Type: book