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Product Information

Originally published in 1920s, this is a complete, practical manual on how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. It's a great reference for anyone interested in the processes, methods and recipes for meat curing and sausage making.

Contents Covered:

• Age for Killing
• Ant-Bane
• Atomizer for Insecticides and Liquid Disinfectants
• Auto-Glo
• Bacon, Advice on Curing
• Bacon, Breakfast, How to Pump
• Bacon, Failure in Curing, Cause of
• Bacon, Heavy Bellies, How to Cure
• Bacon, How to Keep for Six Months
• Bacon, How to Keep for a Year
• Bacon, How to Wash before Smoking
• Bacon, Light Bellies, How to Cure
• Bacon, Molding, How to Prevent
• Bacon, Sugar Cured Breakfast
• Barometer, Paper, How to Make
• Barrel Packing
• Barrel Pork, Description of
• Barrel Pork, How to Cure
• Barrel Pork, Need Not Be Overhauled
• Barrel Pork, Temperature for Curing
• Bedbug Killer
• Beef Cheeks, Direction for Dry Salting
• Beef Cheeks, How to Cure for Bologna and Frankfurts
• Beef Cheeks, How to Cure for Canning
• Beef Hams, How to Cure
• Beef Hearts, How to Cure for Bologna
• Beef Livers, How to Cure
• Beef Tongue, Garlic Flavored
• Beef Tongue, How to Cure
• Beef Trimmings, How to Cure
• Begin Curing Meat in the Pen
• Belly Pork, Description
• Berliner Style Ham, How to Make
• Berliner Style Ham Meat, How to Cure
• Blood Sausage
• Blood Sausage, Directions for Making
• Bockwurst, How to Make
• Boiling Bologna, Large
• Boiling Bologna, Round
• Boiling Ham
• Boiling, the Brine
• Bologna, Coating to Prevent Mold
• Bologna, Drawing Water and Being Dry
• Bologna, How to Make from Fresh Beef
• Boiling Thermometers
• Bologna Fat, How to Salt
• Bologna, Freeze-Em Pickle Used for
• Bologna, How to Make Red without Color
• Bologna, How to Boil
• Bologna Meat, How to Cure
• Bologna Sausage, Formula
• Bologna, Taking Water in Cooking
• Bologna, Why It Shrivels
• Bologna, Why It Draws Water
• Bologna, Without Artificial Coloring
• Boneless Ham
• Boneless Rolled Butt Sausage
• Boneless Rolled Shoulder, How to Cure
• Boston Shoulders
• Brains, How to Keep from Spoiling
• Branding Hams
• Brine, Absorbs Foreign Odors
• Brine, Boiling
• Brine, How to Boil
• Brine, How Long Should Be Used
• Brine, Ropy or Stringy, Cause of
• Brine, Temperature It Should Be
• Brine Testing Hydrometers
• Brine Troubles, How to Overcome
• Brine, When to Use Twice
• Brass Polish
• Braunschweiger Liver Sausage, How to Make
• Bull Meat, Why It Is Best for Sausage
• Bull-Meat-Brand-Flour, Description of
• Bull-Meat-Brand-Flour, Imitation
• Bursting of Casings, How to Prevent
• Butcher Business, How to Start
• Butt Pork, Description of
• Butt Sausage
• Butts, How to Cure in Closed-up Tierces
• Butts, How to Cure in Open Tierces
• Butts, How to Overhaul in Open Packages
• Butts, Quantity of Brine Necessary for Curing
• Butts, Shoulders, How to Cure
• Butts, Square Cut, How to Cure
• California Hams, How to Cure
• Calves' Stomachs or Rennets, How to Handle
• Casings, Bursting, How to Prevent
• Casing Color
• Casings, for Holstein Style Sausage, How to Color
• Casings, for Polish Style Sausage, How to Color
• Casings, for Swedish Style Metwurst, How to Color
• Casings, Frankfurts, How to Color
• Casings, How to Clean
• Casings, How to Color in Government Inspected Packing House
• Casings, How to Prepare Before Stuffing
• Casings, How to Remove Fat
• Casings, Shrinking, How to Prevent
• Cattle and Sheep Dip
• Celery Zest
• Cervelat Sausage, How to Make
• Cheeks, Beef, How to Cure for Canning
• Cheese, Head, How to Make
• Chemists, Consulting
• Chile Powder
• Chill Room Temperature
• Chilling Meats to Be Cured
• Chipped Beef, How to Make
• Chow Chow
• Cleaning Lard Tierces
• Cleansing Curing Packages
• Clear Back Pork, Description
• Clear Bean Pork, Description
• Clear Brisket Pork, Description
• Cold Storine, Legal to Use
• Cold Storine
• Coloring Frankfurt Sausage Casings
• Coloring Sausage Casings
• Coloring Sausage Meat Artificially Is Illegal
• Compound Lard
• Compounding Lard with Cottonseed Oil
• Condimentine, "A"
• Condimentine, "B"
• Condition of Meat before Curing
• Cooked Corned Beef, How to Make
• Cooking Thermometers
• Cooler, How to Build
• Cooler, Temperature for Dry Salting
• Coolers, Why They Sweat
• Copper Polish
• Corned Beef Brine, How to Make
• Corned Beef, Cooked, How to Make
• Corned Beef, Garlic Flavored
• Corned Beef, How to Know When Fully Cured
• Corned Beef, How to Pump
• Corned Beef, Importance of Making
• Corned Beef, Rolled and Spiced
• Corned Beef, Seasoning of
• Corned Beef, Tough and Salty
• Cotton Seed Oil Lard Compound
• Cured Meat, Keeping During Summer
• Curing Dried Salt Meat
• Curing Hams
• Curing Meat, Cause of Failure
• Curing Meat from Farmer-Killed Hogs
• Curing Meat, General Hints on Curing
• Curing Meats, Quickest Way
• Curing Packages, How to Cleanse
• Curing Pork the Year Around
• Curing Shoulders
• Curing Vats, Difference in Size
• Curing with the Freeze-Em Pickle Process
• Cutting the Hind Shank Bone
• Cutting Meat, Experience Necessary
• Deodorine
• Difference between Bull - Meat - Brand - Flour and Potato Flour
• Dill Pickles
• Disinfectant
• Drain Pipes, How to Open Stopped-up
• Dressing Hogs on the Farm
• Dressing Mutton
• Dressing Poultry
• Dried Beef Ends, How to Utilize
• Dried Beef, Fancy, How to Make
• Dried Beef, How to Keep for a Year
• Dried Beef, Why It Does Not Thoroughly Dry
• Dried Salt Meat, Wash before Smoking
• Drippings from Refrigerator Pipes
• Dry Salt Meats
• Dry Salt Curing, Without an Ice Machine
• Dry Salt Side Meats, How to Cure
• Dry Salt Sides, How Long to Cure
• Eggs, How to Preserve
• Enamel Cleaner
• Extra Long Clears, Description
• Extra Short Clears, Description
• Extra Short Ribs, Description
• Facing Hams in a Packing House
• Family Pork, Lean, Description
• Farmer-Killed Hogs, How to Cure
• Fat, How to Salt for Bologna
• Fat Trimmings, Utilizing
• Feet, Pigs', Fresh
• Fertilizer, How to Make from Beef Blood
• Fish Color; Pure Food
• Flavors, Prepared Sausage
• Flour, Bull-Meat-Brand, Description
• Fly Paper, Sticky, How to Make
• Food Laws, Complying with in Curing Meat
• Frankfurt Casings, How to Color
• Frankfurt Casings, Momentary Dipping of
• Frankfurts, How to Make Red without Color
• Frankfurts, How to Make from Fresh Beef
• Frankfurts, How to Make without Artificial Color
• Frankfurts, How to Make to Comply with Pure Food Laws
• Frankfurt Sausage, How to Make
• Frankfurt Sausage Meat, How to Cure
• Freeze-Em
• Freeze-Em Pickle, Process
• Freeze-Em Pickle for Blood Sausage
• Freeze-Em Pickle for Curing Bacon
• Freeze-Em Pickle for Curing Barrel Pork
• Freeze-Em Pickle for Curing Beef
• Freeze-Em Pickle for Curing Beef Trimmings
• Freeze-Em Pickle for Curing Beef Hams and Shoulders
• Freeze-Em Pickle for Curing Bologna and Frankfurts from Fresh Beef, How to
• Freeze-Em Pickle for Curing Cheeks
• Freeze-Em Pickle for Curing Dry Salt Meat
• Freeze-Em Pickle for Curing Hams
• Freeze-Em Pickle for Curing Livers
• Freeze-Em Pickle for Curing Meat without Ice Machine
• Freeze-Em Pickle for Curing Pigs' Feet
• Freeze-Em Pickle for Curing Shoulders
• Freeze-Em Pickle for Curing Tongues
• Freeze-Em Pickle for Curing Meat for Bockwurst
• Freeze-Em Pickle for Curing Meat for Bologna Sausage
• Freeze-Em Pickle for Curing Meat for Boneless Hams
• Freeze-Em Pickle for Curing Meat for Boneless Shoulders
• Freeze-Em Pickle for Curing Meat for German Style Ham Sausage
• Freeze-Em Pickle for Curing Meat for Hamburger
• Freeze-Em Pickle for Curing Meat for Head Cheese
• Freeze-Em Pickle for Curing Meat for Holstein Style Sausage
• Freeze-Em Pickle for Curing Meat for Liver Sausage
• Freeze-Em Pickle for Curing Meat for Metwurst
• Freeze-Em Pickle for Curing Meat for Polish Style Sausage
• Freeze-Em Pickle for Curing Meat for Rolled Spiced Beef
• Freeze-Em Pickle, Description of
• Freeze-Em Pickle, Different from Freeze-Em
• Freeze-Em Pickle, Directions for Using
• Freeze-Em Pickle, Directions for Pumping
• Freeze-Em Pickle, Guaranty
• Freeze-Em Pickle, Imitation
• Freeze-Em Pickle, Keeps Meat Red
• Freeze-Em Pickle, Legal Everywhere
• Freeze-Em Pickle, Legal to Use
• Fresh Pigs' Feet, How to Keep from Spoiling
• Fresh Tripe, How to Keep from Spoiling
• Fuller's Earth, How Used to Refine Lard
• Furniture Polish
• Garlic-Flavored Corned Beef
• Garlic in Powdered Form
• General Hints for Curing Meats
• German Style Ham Sausage, How to Make
• Golden Gloss Shine
• Guaranty on Casing Mixture
• Guaranty on Freeze-Em Pickle
• Gutting Hogs in a Packing House
• Gutting Hogs on the Farm
• Gutting Mutton
• Hamburger Sausage, How to Make
• Hamburger Seasoning
• Hamburger Steak, How to Season
• Ham Facing in a Packing House
• Ham-Roll-Ine
• Ham Sausage, German Style, How to Make
• Hams and Superior Hams
• Hams, Advice on Curing
• Hams, Boneless (Sausage)
• Hams, California, How to Cure
• Hams, Curing in Molasses and Syrup Barrels
• Hams, How Packers Brand
• Hams, How to Boil
• Hams, How to Cure
• Hams, How to Cure in Closed-Up Tierces
• Hams, How to Cure in Open Barrels
• Hams, How to Keep for a Year
• Hams, How to Overhaul in Open Packages
• Hams, How to Pump
• Hams, How to Wash before Smoking
• Hams, Keeping for Six Months
• Hams, Molding, How to Prevent
• Hams, Picnic, How to Cure
• Hams, Quantity of Brine to Use for 100 lbs
• Hams, Shape of Vats for Curing
• Hams, Sour, Some Causes Why They Sour
• Hams, Souring, How to Prevent
• Hams, Souring in the Hock, How to Prevent
• Hams, Souring in the Smoke House
• Hams, Use of Molasses and Syrup Barrels in Curing
• Head Cheese, How to Make
• Head Cheese, How to Make Solid
• Head Cheese Meat, How to Cure
• Hearts, How to Cure for Sausage
• Hides, Green, How to Trim
• Hides, How Long to Cure
• Hides, How to Handle
• Hides, How to Stack When Salting
• Hides, Proper Storage for Same
• Hides, Quantity of Salt to Use for Salting
• Hides, Salt to Use for Salting
• Hog Chill Room Ventilation
• Hog Gutting in a Packing House
• Hog Hoisting Machines
• Hog Livers, How to Cure
• Hog Scald
• Hog Scalding in a Packing House
• Hog Scrapping in a Packing House
• Hog Splitting in a Packing House
• Hog Sticking
• Hog Tongues, How to Cure
• Hogs, How to Dress on the Farm
• Hogs, How to Gut on the Farm
• Hogs, How to Kill on the Farm
• Hoisting Hogs in a Large Packing House
• Holstein Style Sausage, Directions for Making
• Holstein Style Sausage, How to Color Casings
• Horns, How to Polish
• Horse Radish
• Hydrometers
• Ice vs. Ice Machines in Small Plants
• Ice Water
• Indelible Marking Ink
• Indelible Ink Eradicator
• Ink for Office Use and Fountain Pen
• Italian Style Salami Sausage, How to Make
• Jell-Jell
• Keeping Sausage in Warm Weather
• Killing and Dressing Cattle
• Killing Hogs on the Farm
• Killing Mutton
• Killing on the Farm
• Knives, How to Sharpen for Meat Grinding Machines
• Konservirungs-Salt, Legality of
• Kraut, Sauer, How to Make
• Lard and Tallow Purifier
• Lard, Compound
• Lard, Handling in a Settling Tank and Agitator
• Lard, How It Is Refined in Packing Houses
• Lard, How to Purify
• Lard, How to Refine with Fuller's Earth
• Lard, How to Render
• Lard, How to Settle in a Settling Tank
• Lard, Not Purified
• Lard, Purifier
• Lard, Purifying with Only a Common Kettle
• Lard, Rendering in a Jacket Kettle
• Lard, Rendering in a Steam Jacket Kettle
• Lard, Separating from Water
• Lard, Strong, from Boars
• Lard, Tierces, How to Cleanse
• Lard, Why It Foams When Using Purifier
• Lard, Why Oil Separates from It
• Larding Needles, How Used
• Leaf Lard Pulling in a Packing House
• Lean Backs, Description
• Lean End Pork, Description
• Liver Sausage
• Liver Sausage, Braunsweiger
• Liver Sausage, Directions for Making
• Liver Sausage, How to Smoke
• Liver Sausage Meat, How to Cure
• Livers, How to Cure
• Loin Back, Description
• Loin Pork, Description
• Long Clears, Description
• Lunch Ham Meat, How to Cure
• Marble Cleaner
• Meat, Condition before Curing
• Meat, Curing Failure, Cause of
• Meat, Curing, Quickest Way
• Meat, Cutting, Experience Necessary
• Meat, Fresh, Molding in the Cooler
• Meat Grinder Knives, How to Sharpen
• Meat, How to Chill for Curing
• Meat, How to Cure from Farm-Killed Hogs
• Meat, Rusty, Cause of
• Mess Pork, Description of
• Mess Pork, Short Cut, Description of
• Metal Polish, Description
• Mice Killer
• Mince Meat
• Mold, How to Prevent on Sausage, Hams and Bacons
• Moth Powder
• Mutton, How to Dress
• Mutton, How to Gut
• Mutton, How to Kill
• Neat's Foot Oil
• New England Style Ham, How to Make Solid
• New England Style Pressed Ham, How to Make
• New England Style Pressed Ham Meat, How to Cure
• New York Shoulder, Description
• Oil, Neat's Foot
• Overhauling Barreled Pork
• Overhauling Hams and Shoulders When Curing
• Overhauling Meats
• Ozo Sky-Light Cleaner
• Ozo Toilet Cleaner
• Ozo Washing Powder
• Ozo Waste Pipe Opener
• Packing in Barrels or Tierces
• Packer Who Was Deceived
• Peppered Beef, How to Make
• Piccalilli
• Pickle Tester, Description
• Pickle-Soaked Meats, How to Smoke
• Pickled Meats, How to Keep for a Year
• Pickled Pigs' Feet
• Pickled Pigs' Feet, How to Store
• Pickled Pigs' Tongues
• Pickled Spare Ribs, How to Cure
• Pickled Tripe
• Pickles, Dill, How to Make
• Picnic Ham, Description
• Picnic Ham, Directions for Curing
• Pig Pork, Description
• Pigs' Feet, Fresh, How to Keep from Spoiling
• Pigs' Feet, How to Pickle
• Pigs' Feet, Pickled, How to Store
• Pigs' Tongues, How to Pickle
• Plate Glass Cleaner
• Polish, Automobile
• Polish, Enamel
• Polish, Furniture
• Polish, Metal
• Polish Style Sausage, How to Make
• Polish Style Sausage Casings, How to Color
• Polish, Silver
• Polishing Horns
• Pork, Barreled, How to Cure
• Pork, Bean, Description
• Pork, Belly, Description
• Pork, Butts, Description
• Pork Cheeks, Directions for Dry Salting
• Pork, Clear Back, Description
• Pork, Clear Brisket, Description
• Pork, Curing the Year Around
• Pork, Extra Short Clears, Description
• Pork, Hearts, How to Cure for Bologna
• Pork, How to Treat When Too Salty
• Pork, in Barrels, Temperature for Curing
• Pork, Lean Ends, Description
• Pork, Lean Family, Description
• Pork, Loins, Description
• Pork, Mess, Description
• Pork, Pig, Description
• Pork, Rib Brisket, Description
• Pork Sausage
• Pork Sausage, Great Importance of Using a Good Binder
• Pork Sausage, Smoked
• Pork Sausage, Preventing from Souring in Warm Weather
• Pork Sausage Seasoning
• Pork, Short Cut, Mess, Description
• Pork Trimmings, How to Cure Ill
• Poultry, How to Dress
• Preparing Stock for Slaughter
• Pressed Corned Beef
• Pressed Ham
• Pressing Lard
• Pulling Leaf Lard in a Packing House
• Pumping Breakfast Bacon
• Pumping Corned Beef
• Pumping Hams
• Pumping Meats, Directions
• Pumping Meats, Hams, Bacon, etc
• Pumping Pickle, How to Make
• Pumping Shoulders
• Pure Food Colors
• Pure Food Laws
• Pure Food Laws, Complying with in Curing Meat
• Purifying Lard in a Common Rendering Kettle
• Purifying Tallow
• Rat Killer, Description
• Red Color in Bologna, How to Produce Without Artificial Color
• Refining Lard with Fuller's Earth
• Refrigerator Pipe Drippings
• Rendering Lard
• Rendering Lard and Handling in an Agitator
• Rendering Lard and Settling It
• Rendering Lard, Using a Settling Tank and Agitator
• Rendering Lard without a Settling Tank
• Rennets, How to Handle
• Rib Brisket Pork, Description
• Roach Powder, Description
• Rolled Boneless Butt Sausage
• Rolled Boneless Shoulder, How to Cure
• Rolled Spiced Corned Beef
• Ropy Brine
• Ropy Brine, What Causes It
• Ropy Brine, When Using Old Barrels
• Rusty Meat, Cause of
• Salami Sausage, How to Make
• Salometers, Description
• Salt for Making Brine
• Salt Pork, How to Treat
• Salting Fat for Bologna
• Sanitary Fluid
• Sauer Kraut
• Sausage, Blood
• Sausage, Blood, Directions for Making
• Sausage, Bockwurst, How to Make
• Sausage, Bologna Formula
• Sausage, Braunsweiger, Liver, How to Make
• Sausage, Butts
• Sausage Casings, Bursting, How to Prevent
• Sausage Casing Color in Government Inspected Packing Houses
• Sausage Casing Colors
• Sausage Casings, Shrinking, How to Prevent
• Sausage, Cervalet, How to Make
• Sausage Factory Plan
• Sausage Flavors
• Sausage, Frankfurts, How to Make
• Sausage, German Style, Ham, How to Make
• Sausage, Hamburger, Description
• Sausage, Hamburger, How to Make
• Sausage, Head Cheese, How to Make
• Sausage, Holstein Style, Directions for Making
• Sausage, How to Keep in Warm Weather
• Sausage, Liver, How to Make
• Sausage, Meat Coloring Artificially Is Illegal
• Sausage, Molding, How to Prevent
• Sausage, Polish Style, How to Make
• Sausage, Pork, How to Make
• Sausage, Salami, How to Make
• Sausage, Seasoning
• Sausage, Shrinking, How to Prevent
• Sausage, Summer, How to Make
• Sausage, Swedish Style, How to Make
• Sausage, Tongue, Blood
• Savory Jell-Jell
• Scalding Hogs in a Packing House
• Scalding Preparation
• Scraping Hogs in a Modern Packing House
• Seasoning for Sausage
• Seasoning Hamburger Steak
• Sewers, How to Open When Stopped Up
• Sharpening Knives and Plates of Meat Grinders
• Sheep and Cattle Dip
• Short Clear Backs, Description
• Short Clears, Description
• Short Fat Backs, Description
• Short Ribs, Description
• Short Ribs (hard), Description
• Shoulder Butts, How to Cure
• Shoulder Clots, How to Cure
• Shoulder, Boneless, How to Cure
• Shoulders, Butts, Description
• Shoulders, Directions for Curing
• Shoulders, How to Keep for a Year
• Shoulders, How to Wash before Smoking
• Shoulders, New York, Description
• Shrinking of Sausage, How to Prevent
• Silver Polish, Description
• Silver Shine
• Skinning Cattle
• Skins, Directions for Tanning
• Skylight Cleaner
• Small Details to be Given Close Attention
• Smoke Color for Fish
• Smoke House, How to Construct
• Smoke House, Temporary, How to Build
• Smoked Pork Sausage
• Smoked Sausage Casings, How to Color
• Smoking Pickle Soaked Meat
• Soap, Making from Rendered Fat
• Soap Making from Tallow
• Sour Hams, Causes of
• Sour Sausage
• Souse
• Spare Ribs, How to Cure
• Spiced Beef, How to Make
• Spiced Corned Beef, Rolled
• Spices, Use Only Pure
• Spices, Zanzibar Brand, Description
• Splitting Hogs in a Modern Packing House
• Starting a Butcher Business
• Sticking Hogs in a Modern Packing House
• Sticky Fly Paper, How to Make
• Storing Trimmings, Proper Temperature
• Stringy Brine, What Causes It
• Sugar, Kind to Use
• Summer Sausage, How to Make
• Swedish Style Metwurst Casings, How to Color
• Swedish Style Sausage, How to Make
• Sweet Breads, How to Keep from Spoiling
• Sweet Pickled Spare Ribs
• Switches, Salting
• Tallow Purifier
• Tallow Purifying
• Tallow, Rendered Soft and Flaky, Like Lard
• Tallow, Whitening and Purifying
• Tanaline
• Tanning Directions
• Tanning Powder, Description of
• Tanning Skins
• Temperature for Curing Meats
• Temperature for Storing Trimmings
• Temperature of Chill Room
• Temperature of the Brine
• Thermometer, Boiling
• Tierce Packing
• Tin Polish
• Toilet Cleaner
• Tongue Blood Sausage
• Tongues, Beef, Garlic Flavored
• Tongues, Beef, How to Cure
• Tongues, Hog, How to Cure
• Tongues, Pig, How to Pickle
• Tripe, Fresh, How to Keep from Spoiling
• Tripe, How to Pickle
• Vats
• Ventilation in Hog Chill Rooms
• Vinegar, How to Test
• Washing Cured Meat before Smoking
• Waste Pipe Opener
• Water, Separating from Lard
• Window Cleaner
• Wool, How to Remove
• Writing Fluid
• Zanzibar Brand Sausage Seasonings
• Zanzibar Carbon, by Whom Manufactured
• Zanzibar Carbon Brand Casing Brown Mixture
• Zanzibar Carbon Brand Casing Yellow Mixture

Price: $4.95

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