02264cam a22003253u 4500 58495 UtSlPG 20260610134340.0 m cr n 260607r2018||||utu|||||o|||||||||||||| d 23004553 UtSlPG en iso639-1 TS B. Heller & Co. Secrets of meat curing and sausage making : 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 Salt Lake City, UT : Project Gutenberg, 2018 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2018-12-19 Produced by MFR, Wayne Hammond and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "Secrets of Meat Curing and Sausage Making" by B. Heller & Co. is a practical guide written in the early 20th century. This book serves as a manual for butchers and sausage makers, focusing on the science and techniques behind curing meat and crafting various types of sausages. It emphasizes compliance with the Pure Food Laws, making it relevant in a time when food safety and regulation were becoming increasingly important. The opening of the book presents a detailed preface that outlines the expertise of B. Heller & Co., a firm led by individuals trained in both practical butchery and meat chemistry. It introduces the concept that proper meat handling is crucial for quality, noting that many issues arise from improper procedures during meat processing. The text highlights the importance of using suitable curing agents and following specific methodologies, such as the "Freeze-Em-Pickle" process, to achieve consistent and high-quality results while adhering to legal standards for food safety. (This is an automatically generated summary.) Original publication data not identified Meat industry and trade Sausages https://www.gutenberg.org/ebooks/58495 99322 99322