Secrets of meat curing and sausage making
Subtitle: how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws.
Edition: [2d ed.]
Publisher: B. Heller & co.
Published: 1911
Place of publication: Chicago
Language: eng
Number of pages: 303
Subjects: Meat industry and trade.; Sausages.