Butchers', Packers' and Sausage Makers' Red Book

A detailed, hands‑on manual for the craft of meat preservation, this volume walks readers through everything a traditional butcher, packer or sausage maker needs to know. From selecting hams of various sizes to mastering the exact brine ratios, the text offers step‑by‑step formulas that balance salt, sugar and preservative blends with clear measurements for both small and large batches.

The book’s breadth is striking: it covers curing, smoking and boiling hams, a full catalogue of sausage varieties—from liver and blood sausages to wieners and salami—and even includes German‑language instructions for international readers. Practical tips such as repacking tierces, timing the curing process, and adjusting recipes for open versus closed barrels give the guide a lively, workshop‑felt tone.

For anyone interested in historic food practices, culinary heritage or simply wanting to try authentic, old‑world techniques at home, the work serves as both a reference and a glimpse into the standards that shaped early 20th‑century meat production.