Heller's Secrets of meat curing and sausage making
Subtitle: a complete description of the killing, dressing and chilling of all meat animals; the various cures; smoking and storage of all kinds of meat--both with and without packing house equipment; directions for making all kinds of sausage, meat loaves and relishes; rendering; and useful information for allied and incidental activities.
Publisher: B. Heller & company
Published: 1929
Place of publication: Chicago
Language: eng
Number of pages: 440
Subjects: Meat industry and trade.; Sausages.
Notes: Advertising matter: p. 399-440.
"Eighth edition, entirely rewritten and enlarged."