Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage

by Chambers, Sam
5 out of 5 Customer Rating
ISBN: 9781540509277
Availability:
  • Online Only
$9.99

Available Offers

Pickup at HPB West Lane Avenue Out of stock at HPB West Lane Avenue Check other stores
FREE -
Ship to Me
$3.99 - Get it Jul 23 - 26

Overview

This special re-print edition of B. Heller & Co.'s book "Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1904. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Secrets of Meat Curing and Sausage Making will shed considerable light on age old techniques of meat preservation, including smoking and sausage making. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
  • Format: Trade Paperback
  • Author: Chambers, Sam
  • ISBN: 9781540509277
  • Condition: New
  • Dimensions: 11.02 x 0.19
  • Number Of Pages: 94
  • Publication Year: 2016
Language: English

Customer Reviews