Share
Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How to Make Sausage (in English)
B. Heller (Author)
·
Createspace
· Paperback
Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How to Make Sausage (in English) - B. Heller
$ 7.99
$ 9.99
You save: $ 2.00
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Friday, June 21 and
Monday, June 24.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How to Make Sausage (in English)"
This special re-print edition of B. Heller & Co.'s book “Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage” has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1904. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Secrets of Meat Curing and Sausage Making will shed considerable light on age old techniques of meat preservation, including smoking and sausage making. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
