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Kitchen, Food & Preserving · PUBLIC-DOMAIN BOOK

Secrets of Meat Curing and Sausage Making

B. Heller & Co. · Project Gutenberg· 1920
Curing hams, shoulders, bacon, corned beef and sausage, with the ingredient and handling rules of the trade.
FormatTEXT
Filebooks/secrets-of-meat-curing-and-sausage-making.txt
Size492.7 KB
Pages333
Languageen
RightsPublic domain (Project Gutenberg)
Added01 Nov 2026
Checksum4f09dc9ce34ca4e03d00b123369b1c51...

Original source: https://www.gutenberg.org/ebooks/58495

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PUBLIC-DOMAIN BOOK Secrets of Meat Curing and Sausage Making B. Heller & Co.primary
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