Secrets of Meat Curing and Sausage Making; How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc.; How to Make All Kinds of Sausage, Etc

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work...

By B & Co Heller Chicago
Hardcover: 102 pages
Publisher: Wentworth Press (August 27, 2016)
Language: English
ISBN-10: 1371490295
ISBN-13: 978-1371490294
Product Dimensions: 6.1 x 0.3 x 9.2 inches
Amazon Rank: 4439875
Format: PDF Text TXT book

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This is a very good book if you have a Sausage Factory or store. All the recipes that I looked at require 100 lb of meat at a time. Not for a beginner sausage maker who just wants to make 5 pounds of sausage. Not saying it's a bad book just warning y

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