Originally published in the 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
Format: | PDF Digital Reprint, e-Facsimile |
No. of Pages: | 302 |
Page Size: | A4 (210mm × 297mm) |
Download Size: | 24.0 MB |