The Ultimate Collection of Classic Books on
Meat Curing & Salami, Sausage Making &
Food
Preserving
This is a collection of 4 classic books plus bonus (in PDF format) on The art of meat curing. Each book is a
PDF version of the actual book published in
around 1900s.
Each page is scanned and put onto disk so its like having the actual book in front of you and works on any computer and is so easy to read and resize you can also easily print any page
PDF Reprint #1
302 Pages
Meat Curing and Sausage Making
Secrets Revealed
Originally published in 1920s, this is a complete, practical manual on how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. It's a great reference for anyone interested in the processes, methods and recipes for meat curing and sausage making.
Contents Covered
(Index)
Age for Killing Ant-Bane Atomizer for Insecticides and Liquid Disinfectants Auto-Glo Bacon, Advice on Curing Bacon, Breakfast, How to Pump Bacon, Failure in Curing, Cause of Bacon, Heavy Bellies, How to Cure Bacon, How to Keep for Six Months Bacon, How to Keep for a Year Bacon, How to Wash before Smoking Bacon, Light Bellies, How to Cure Bacon, Molding, How to Prevent Bacon, Sugar Cured Breakfast Barometer, Paper, How to Make Barrel Packing Barrel Pork, Description of Barrel Pork, How to Cure Barrel Pork, Need Not Be Overhauled Barrel Pork, Temperature for Curing Bedbug Killer Beef Cheeks, Direction for Dry Salting Beef Cheeks, How to Cure for Bologna and Frankfurts Beef Cheeks, How to Cure for Canning Beef Hams, How to Cure Beef Hearts, How to Cure for Bologna Beef Livers, How to Cure Beef Tongue, Garlic Flavored Beef Tongue, How to Cure Beef Trimmings, How to Cure Begin Curing Meat in the Pen Belly Pork, Description Berliner Style Ham, How to Make Berliner Style Ham Meat, How to Cure Blood Sausage Blood Sausage, Directions for Making Bockwurst, How to Make Boiling Bologna, Large Boiling Bologna, Round Boiling Ham Boiling, the Brine Bologna, Coating to Prevent Mold Bologna, Drawing Water and Being Dry Bologna, How to Make from Fresh Beef Boiling Thermometers Bologna Fat, How to Salt Bologna, Freeze-Em Pickle Used for Bologna, How to Make Red without Color Bologna, How to Boil Bologna Meat, How to Cure Bologna Sausage, Formula Bologna, Taking Water in Cooking Bologna, Why It Shrivels Bologna, Why It Draws Water Bologna, Without Artificial Coloring Boneless Ham Boneless Rolled Butt Sausage Boneless Rolled Shoulder, How to Cure Boston Shoulders Brains, How to Keep from Spoiling Branding Hams Brine, Absorbs Foreign Odors Brine, Boiling Brine, How to Boil Brine, How Long Should Be Used Brine, Ropy or Stringy, Cause of Brine, Temperature It Should Be Brine Testing Hydrometers Brine Troubles, How to Overcome Brine, When to Use Twice Brass Polish Braunschweiger Liver Sausage, How to Make Bull Meat, Why It Is Best for Sausage Bull-Meat-Brand-Flour, Description of Bull-Meat-Brand-Flour, Imitation Bursting of Casings, How to Prevent Butcher Business, How to Start Butt Pork, Description of Butt Sausage Butts, How to Cure in Closed-up Tierces Butts, How to Cure in Open Tierces Butts, How to Overhaul in Open Packages Butts, Quantity of Brine Necessary for Curing Butts, Shoulders, How to Cure Butts, Square Cut, How to Cure California Hams, How to Cure Calves' Stomachs or Rennets, How to Handle Casings, Bursting, How to Prevent Casing Color Casings, for Holstein Style Sausage, How to Color Casings, for Polish Style Sausage, How to Color Casings, for Swedish Style Metwurst, How to Color Casings, Frankfurts, How to Color Casings, How to Clean Casings, How to Color in Government Inspected Packing House Casings, How to Prepare Before Stuffing Casings, How to Remove Fat Casings, Shrinking, How to Prevent Cattle and Sheep Dip Celery Zest Cervelat Sausage, How to Make Cheeks, Beef, How to Cure for Canning Cheese, Head, How to Make Chemists, Consulting Chile Powder Chill Room Temperature Chilling Meats to Be Cured Chipped Beef, How to Make Chow Chow Cleaning Lard Tierces Cleansing Curing Packages Clear Back Pork, Description Clear Bean Pork, Description Clear Brisket Pork, Description Cold Storine, Legal to Use Cold Storine Coloring Frankfurt Sausage Casings Coloring Sausage Casings Coloring Sausage Meat Artificially Is Illegal Compound Lard Compounding Lard with Cottonseed Oil Condimentine, "A" Condimentine, "B" Condition of Meat before Curing Cooked Corned Beef, How to Make Cooking Thermometers Cooler, How to Build Cooler, Temperature for Dry Salting Coolers, Why They Sweat Copper Polish Corned Beef Brine, How to Make Corned Beef, Cooked, How to Make Corned Beef, Garlic Flavored Corned Beef, How to Know When Fully Cured Corned Beef, How to Pump Corned Beef, Importance of Making Corned Beef, Rolled and Spiced Corned Beef, Seasoning of Corned Beef, Tough and Salty Cotton Seed Oil Lard Compound Cured Meat, Keeping During Summer Curing Dried Salt Meat Curing Hams Curing Meat, Cause of Failure Curing Meat from Farmer-Killed Hogs Curing Meat, General Hints on Curing Curing Meats, Quickest Way Curing Packages, How to Cleanse Curing Pork the Year Around Curing Shoulders Curing Vats, Difference in Size Curing with the Freeze-Em Pickle Process Cutting the Hind Shank Bone Cutting Meat, Experience Necessary Deodorine Difference between Bull - Meat - Brand - Flour and Potato Flour Dill Pickles Disinfectant Drain Pipes, How to Open Stopped-up Dressing Hogs on the Farm Dressing Mutton Dressing Poultry Dried Beef Ends, How to Utilize Dried Beef, Fancy, How to Make Dried Beef, How to Keep for a Year Dried Beef, Why It Does Not Thoroughly Dry Dried Salt Meat, Wash before Smoking Drippings from Refrigerator Pipes Dry Salt Meats Dry Salt Curing, Without an Ice Machine Dry Salt Side Meats, How to Cure Dry Salt Sides, How Long to Cure Eggs, How to Preserve Enamel Cleaner Extra Long Clears, Description Extra Short Clears, Description Extra Short Ribs, Description Facing Hams in a Packing House Family Pork, Lean, Description Farmer-Killed Hogs, How to Cure Fat, How to Salt for Bologna Fat Trimmings, Utilizing Feet, Pigs', Fresh Fertilizer, How to Make from Beef Blood Fish Color; Pure Food Flavors, Prepared Sausage Flour, Bull-Meat-Brand, Description Fly Paper, Sticky, How to Make Food Laws, Complying with in Curing Meat Frankfurt Casings, How to Color Frankfurt Casings, Momentary Dipping of Frankfurts, How to Make Red without Color Frankfurts, How to Make from Fresh Beef Frankfurts, How to Make without Artificial Color Frankfurts, How to Make to Comply with Pure Food Laws Frankfurt Sausage, How to Make Frankfurt Sausage Meat, How to Cure Freeze-Em Freeze-Em Pickle, Process Freeze-Em Pickle for Blood Sausage Freeze-Em Pickle for Curing Bacon Freeze-Em Pickle for Curing Barrel Pork Freeze-Em Pickle for Curing Beef Freeze-Em Pickle for Curing Beef Trimmings Freeze-Em Pickle for Curing Beef Hams and Shoulders Freeze-Em Pickle for Curing Bologna and Frankfurts from Fresh Beef, How to Freeze-Em Pickle for Curing Cheeks Freeze-Em Pickle for Curing Dry Salt Meat Freeze-Em Pickle for Curing Hams Freeze-Em Pickle for Curing Livers Freeze-Em Pickle for Curing Meat without Ice Machine Freeze-Em Pickle for Curing Pigs' Feet Freeze-Em Pickle for Curing Shoulders Freeze-Em Pickle for Curing Tongues Freeze-Em Pickle for Curing Meat for Bockwurst Freeze-Em Pickle for Curing Meat for Bologna Sausage Freeze-Em Pickle for Curing Meat for Boneless Hams Freeze-Em Pickle for Curing Meat for Boneless Shoulders Freeze-Em Pickle for Curing Meat for German Style Ham Sausage Freeze-Em Pickle for Curing Meat for Hamburger Freeze-Em Pickle for Curing Meat for Head Cheese Freeze-Em Pickle for Curing Meat for Holstein Style Sausage Freeze-Em Pickle for Curing Meat for Liver Sausage Freeze-Em Pickle for Curing Meat for Metwurst Freeze-Em Pickle for Curing Meat for Polish Style Sausage Freeze-Em Pickle for Curing Meat for Rolled Spiced Beef Freeze-Em Pickle, Description of Freeze-Em Pickle, Different from Freeze-Em Freeze-Em Pickle, Directions for Using Freeze-Em Pickle, Directions for Pumping Freeze-Em Pickle, Guaranty Freeze-Em Pickle, Imitation Freeze-Em Pickle, Keeps Meat Red Freeze-Em Pickle, Legal Everywhere Freeze-Em Pickle, Legal to Use Fresh Pigs' Feet, How to Keep from Spoiling Fresh Tripe, How to Keep from Spoiling Fuller's Earth, How Used to Refine Lard Furniture Polish Garlic-Flavored Corned Beef Garlic in Powdered Form General Hints for Curing Meats German Style Ham Sausage, How to Make Golden Gloss Shine Guaranty on Casing Mixture Guaranty on Freeze-Em Pickle Gutting Hogs in a Packing House Gutting Hogs on the Farm Gutting Mutton Hamburger Sausage, How to Make Hamburger Seasoning Hamburger Steak, How to Season Ham Facing in a Packing House Ham-Roll-Ine Ham Sausage, German Style, How to Make Hams and Superior Hams Hams, Advice on Curing Hams, Boneless (Sausage) Hams, California, How to Cure Hams, Curing in Molasses and Syrup Barrels Hams, How Packers Brand Hams, How to Boil Hams, How to Cure Hams, How to Cure in Closed-Up Tierces Hams, How to Cure in Open Barrels Hams, How to Keep for a Year Hams, How to Overhaul in Open Packages Hams, How to Pump Hams, How to Wash before Smoking Hams, Keeping for Six Months Hams, Molding, How to Prevent Hams, Picnic, How to Cure Hams, Quantity of Brine to Use for 100 lbs Hams, Shape of Vats for Curing Hams, Sour, Some Causes Why They Sour Hams, Souring, How to Prevent Hams, Souring in the Hock, How to Prevent Hams, Souring in the Smoke House Hams, Use of Molasses and Syrup Barrels in Curing Head Cheese, How to Make Head Cheese, How to Make Solid Head Cheese Meat, How to Cure Hearts, How to Cure for Sausage Hides, Green, How to Trim Hides, How Long to Cure Hides, How to Handle Hides, How to Stack When Salting Hides, Proper Storage for Same Hides, Quantity of Salt to Use for Salting Hides, Salt to Use for Salting Hog Chill Room Ventilation Hog Gutting in a Packing House Hog Hoisting Machines Hog Livers, How to Cure Hog Scald Hog Scalding in a Packing House Hog Scrapping in a Packing House Hog Splitting in a Packing House Hog Sticking Hog Tongues, How to Cure Hogs, How to Dress on the Farm Hogs, How to Gut on the Farm Hogs, How to Kill on the Farm Hoisting Hogs in a Large Packing House Holstein Style Sausage, Directions for Making Holstein Style Sausage, How to Color Casings |
Horns, How to Polish |
PDF Reprint #2
165 Pages
The Complete Science of
Smoking, Pickling and Curing Meat And Fish
Contents
Covered
Bloaters |
Potted Lampreys |
PDF Reprint #3
142 Pages
Curing Pork - The Complete Guide
Contents
Covered
PDF Reprint #4
118 Pages
Recipes for the Preserving of
Fruit, Vegetables, and Meat
PDF Reprint #5
93 Pages
The Cold Curing of Cheese
BONUS
PDF e-Text
47 Pages
100 Beef Jerky Recipes
"£1.99 Including First Class Postage"
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