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
Edition: 8th ed. entirely rewritten & enl.
Publisher: B. Heller & Co.
Published: 1929
Place of publication: Chicago
Language: eng
Number of pages: 440
Subjects: Meat industry and trade; Sausages; Packing-houses; Meat; Preservation
Other titles: Secrets of meat curing and sausage making
Notes: Includes advertising of butchers' and packer's supplies (p. 399-440).