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- 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
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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
Chapters
260 totalTHE HOME OF B. HELLER & CO. CALUMET AVENUE AND 40th STREET, CHICAGO When in Chicago be sure to visit our factory. We invite Inspection and will be pleased to show you through our plant.
FIFTH EDITION H 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 —— PUBLISHED BY B. HELLER & CO. MANUFACTURING CHEMISTS CHICAGO, U. S. A. December, 1922
INDEX
PREFACE
PACKING-HOUSE EXPERTS —— ANALYTICAL AND CONSULTING CHEMISTS We have been Consulting Chemists for the Large Packers for many years. Our advice in the handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty B. HELLER & CO.
MAKE YOUR SAUSAGE & CURE YOUR MEATS TO COMPLY WITH ALL PURE FOOD LAWS
BEGIN CURING OF MEAT IN THE PEN. (Copyrighted; Reprint Forbidden.)
Curing Pork the Year Around
HOISTING HOGS IN A LARGE PACKING HOUSE, WITH A HOG-HOISTING MACHINE. (Copyrighted; Reprint Forbidden.)
MACHINE USED IN LARGER PACKING HOUSES FOR HOISTING HOGS. STICKING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)
Description
Step into the bustling world of early twentieth‑century meat processing with this detailed handbook from a Chicago curing plant. Written by the chemists at B. Heller & Co., it walks readers through everything from selecting the right cut to the chemistry of brines, salts, and smoke. The guide balances time‑tested traditions—like Berliner‑style ham and classic bacon—with the strict “Pure Food” regulations that were just coming into force.
Packed with practical tables, temperature charts, and step‑by‑step instructions, the manual covers a surprising range of products, from corned beef and blood sausage to specialty casings and flavored tongues. It also offers troubleshooting tips for common problems such as mold, casing bursts, and over‑salting, helping both home cooks and small‑scale producers achieve consistent results. Readers will come away with a solid foundation for preserving meat safely and deliciously, using methods that have shaped modern charcuterie.
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Full title
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 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
Language
en
Duration
~7 hours (460K characters)
Publisher of text edition
Project Gutenberg
Credits
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)
Release date
2018-12-19
Rights
Public domain in the USA.
About the author
B. Heller & Co.
A Chicago food-chemistry firm rather than a single writer, this unusual early-20th-century name is best known for practical manuals on meat curing, sausage making, and related trades. Its books feel less like literary works and more like working guides from a busy manufacturing business.
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