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.

Heller, B. & co., Chicago

Published by Recreasoft, Paris, 2026

About this Item

Language: English. Approximately 302 pages. English : Print-on-demand reprint. Original edition : 1922. A practical handbook on meat curing and sausage making, covering the curing of hams, shoulders, bacon and corned beef, together with instructions for preparing a wide variety of sausages in accordance with early twentieth-century food regulations. Of interest to collectors and researchers in American domestic science, food processing and culinary history. Book images are non-contractual. This item is printed on demand and ships from our printing partners' facility nearest the destination. These facilities are located mainly in the United States, the United Kingdom and Canada.

Seller Inventory # LRB129057

Bibliographic Details

• 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.
• Publisher: Recreasoft, Paris
• Publication Date: 2026
• Binding: Softcover
• Edition: Reprint.
• Condition: New