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. to comply with the pure food laws.
Publisher: B. Heller & co.
Published: 1921
Place of publication: Chicago
Language: eng
Number of pages: 302
Subjects: Meat industry and trade.; Sausages.