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: 5th ed.
Publisher: B. Heller & Co.
Published: 1922
Place of publication: Chicago
Language: eng
Number of pages: 302
Subjects: Meat -- Preservation.; Sausages.; Meat industry and trade.; Packing-houses.
Other titles: How to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with all pure food laws.