Secrets of meat curing and sausage making

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

Language

en

Duration

~8 hours (480K 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)

Subjects