02111cam a22003253u 4500 59863 UtSlPG 20260610134359.0 m cr n 260607r2019||||utu|||||o|||||||||||||| d 14000597 UtSlPG de en iso639-1 TS Sayer, George Jacob, 1864- Butchers', Packers' and Sausage Makers' Red Book Salt Lake City, UT : Project Gutenberg, 2019 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2019-07-06 Produced by MFR, Harry Lamé and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage. The opening of the book begins with notes and acknowledgments concerning transcription details and the publication team. It then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.) Original publication data not identified Meat industry and trade Sausages https://www.gutenberg.org/ebooks/59863 100689 100689