02264cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000200012624501810014626400510032730000470037833600260042533700260045133800360047750000310051350801900054452010580073453400450179265300280183765300130186585600430187899900170192158495UtSlPG20260610134340.0mcr n260607r2018||||utu|||||o|||||||||||||| d  a23004553  aUtSlPG 7aen2iso639-1 4aTS1 aB. Heller & Co.10aSecrets of meat curing and sausage making :bhow to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws 1aSalt Lake City, UT :bProject Gutenberg,c2018  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2018-12-19  aProduced 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)  a"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.)  nOriginal publication data not identified  aMeat industry and trade  aSausages40uhttps://www.gutenberg.org/ebooks/58495  c99322d99322