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NOTE this is a CD ROM pdf format

                  14 ebooks plus movie on cd rom                        

                                       

 Photo 5

Special Bonus Movie

U.S. Department of Agriculture, Office of Information, Motion Picture Service Meats With Approval (1946) Plays on Windows Media player and if your TVs dvd player supports Mpeg2 it will play on that also.

"also included is 76 Favorite Camping Recipes"

PLUS at NO EXTRA COST you get a free recipe COOK BOOK with 11000 recipes. Yes that is right ELEVEN THOUSAND recipe cook book.

Everything you ever possibly want to know about meat curing & preparation is all on this cd.

By the HELLERS BROTHERS -

 

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. ( extract from their book)

 

HOW TO CURE HAMS, SHOULDERS, BACON CORNED BEEF, ETC AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC.
December, 1922

 

INDEX:

Age for Killing 173
Ant-Bane 295
Aseptifume 259
Atomizer for Insecticides and Liquid Disinfectants . . 299
Auto-Glo 290
B
Bacon, Advice on Curing 217
Bacon, Breakfast, How to Pump 63
Bacon, Failure in Curing, Cause of 234
Bacon, Heavy Bellies, How to Cure 62
Bacon, How to Keep for Six Months 212
Bacon, How to Keep for a Year 90
Bacon, How to Wash Before Smoking 90
Bacon, Light Bellies, How to Cure 62
Bacon, Molding, How to Prevent . . 239
Bacon, Sugar Cured Breakfast 62
Barometer, Paper, How to Make 193
Barrel Packing 112
Barrel Pork, Description of 95
Barrel Pork, How to Cure 96
Barrel Pork, Need Not Be Overhauled 97
Barrel Pork, Temperature for Curing 96
Bedbug Killer 293
Beef Cheeks, Direction for Dry Salting . 120
Beef Cheeks, How to Cure for Bologna and Frankfurts
.119
Beef Cheeks, How to Cure for Canning 101
Beef Hams, How to Cure 69
Beef Hearts, How to Cure for Bologna 121
Beef Livers, How to Cure 104
Beef Tongue, Garlic Flavored 100
Beef Tongue, How to Cure 99
Beef Trimmings, How to Cure Ill
Begin Curing Meat in the Pen 32
Belly Pork, Description 95
Berliner Style Ham, How to Make 109
CHICAGO, TJ. 3. A.
Berliner Style Ham Meat, How to Cure. 108
Blood Sausage 137
Blood Sausage, Directions for Making 138
Bockwurst, How to Make 147
Boiling Bologna, Large 116
Boiling Bologna, Round 116
Boiling Ham 74
Boiling, the Brine 82
Bologna, Coating to Prevent Mold - 219
Bologna, Drawing Water and Being Dry 202
Bologna, How to Make from Fresh Beef. 113
Boiling Thermometers 274
Bologna Fat, How to Salt 116
Bologna, Freeze-Em Pickle Used for 248
Bologna, How to Make Red Without Color 244
Bologna, How to Boil 116
Bologna Meat, How to Cure 110
Bologna Sausage, Formula 114
Bologna, Taking Water in Cooking 216
Bologna, Why It Shrivels 216
Bologna, Why It Draws Water 198
Bologna, Without Artificial Coloring 244
Boneless Ham 107
Boneless Rolled Butt Sausage 107
Boneless Rolled Shoulder, How to Cure 69
Boston Shoulders 66
Brains, How to Keep from Spoiling 148
Branding Hams 222
Brine, Absorbs Foreign Odors 91
Brine, Boiling 228
Brine, How to Boil 82
Brine, How Long Should Be Used 91
Brine, Ropy or Stringy, Cause of 81
Brine, Temperature It Should Be 47
Brine Testing Hydrometers 291
Brine Troubles, How to Overcome 210
Brine, When to Use Twice 74
Brass Polish 285, 286 and 287
Braunschweiger Liver Sausage, How to Make 135
Bull Meat, Why It Is Best for Sausage 193
Bull-Meat-Brand-Flour, Description of 260, 261
Bull-Meat-Brand-Flour, Imitation 203
Bull-Meat-Brand-Flour, Imitation 236
Bursting of Casings, How to Prevent 125
Butcher Business, How to Start 222
Butt Pork, Description of 96
3
Sc I
Butt Sausage ^ . . . 107
Butts, How to Cure in Closed-up Tierces 106
Butts, How to Cure in Open Tierces 105
Butts, How to Overhaul in Open Packages 106
Butts, Quantity of Brine Necessary for Curing 105
Butts, Shoulders, How to Cure 104
Butts, Square Cut, How to Cure 56
C
California Hams, How to Cure 56
Calves* Stomachs or Rennets, How to Handle 80
Casings, Bursting, How to Prevent 125
Casing Color 269, 270, 273
Casings, for Holstein Style Sausage, How to Color . . . 143
Casings, for Polish Style Sausage, How to Color 146
Casings, for Swedish Style Metwurst, How to Color . . 144
Casings, Frankfurts, How to Color 119
Casings, How to Clean 187
^Casings, How to Color in Government Inspected
Packing House 117
Casings, How to Prepare Before Stuffing 124
Casings, How to Remove Fat 226
Casings, Shrinking, How to Prevent 125
Cattle and Sheep Dip 298
Celery Zest 266
Cervelat Sausage, How to Make 140
Cheeks, Beef, How to Cure for Canning 101
Cheese, Head, How to Make 131
Chemists, Consulting 25
Chile Powder 264
Chill Room Temperature 43
Chilling Meats to Be Cured 72
Chipped Beef, How to Make 69
Chow Chow 156
Cleaning Lard Tierces 87
Cleansing Curing Packages 82
Clear Back Pork, Description 95
Clear Bean Pork, Description 95
Clear Brisket Pork, Description 95
Cold Storine, Legal to Use 243
ColdTStorine 255
Coloring Frankfurt Sausage Casings 119
Coloring Sausage Casings 117
Coloring Sausage Meat Artificially Is Illegal 231
Compound Lard 167
4
Compounding Lard with Cottonseed Oil 168
Condimentine, "A" 251
Condimentine, "B" 252
Condition of Meat Before Curing 47
Cooked Corned Beef, How to Make 65
Cooking Thermometers 275
Cooler, How to Build , 215
Cooler, Temperature for Dry Salting 94
Coolers, Why They Sweat 242
Copper Polish 286 and 288
Corned Beef Brine, How to Make 65
Corned Beef, Cooked, How to Make 68
Corned Beef, Garlic Flavored 67
Corned Beef, How to Know When Fully Cured 66
Corned Beef, How to Pump 67
Corned Beef, Importance of Making 64
Corned Beef, Rolled and Spiced 71
Corned Beef, Seasoning of 66
Corned Beef, Tough and Salty 211
Cotton Seed Oil Lard Compound 168
Cured Meat, Keeping During Summer 238
Curing Dried Salt Meat 93
Curing Hams 50
Curing Meat, Cause of Failure 241
Curing Meat from Farmer-Killed Hogs 240
Curing Meat, General Hints on Curing 72
Curing Meats, Quickest Way 209
Curing Packages, How to Cleanse 82
Curing Pork the Year Around 33
Curing Shoulders > 56
Curing Vats, Difference in Size 53
Curing with the Freeze-Em Pickle Process 48
Cutting the Hind Shank Bone 39
Cutting Meat, Experience Necessary 224
D
Deodorine 258
Difference Between Bull - Meat - Brand - Flour and
Potato Flour 201
Dill Pickles 157
Disinfectant 280
Drain Pipes, How to Open Stopped-up 285
Dressing Hogs on the Farm 183
Dressing Mutton 181
Dressing Poultry 158
5
Dried Beef Ends, How to Utilize 213
Dried Beef, Fancy, How to Make 69
Dried Beef, How to Keep for a Year 90
Dried Beef, Why It Does Not Thoroughly Dry 192
Dried Salt Meat, Wash Before Smoking 90
Drippings from Refrigerator Pipes 97
Dry Salt Meats
f
... 92
Dry Salt Curing, Without an Ice Machine 94
Dry Salt Side Meats, How to Cure 93
Dry Salt Sides, How Long to Cure 94
E
Eggs, How to Preserve 229
Enamel Cleaner 290
Extra Long Clears, Description 92
Extra Short Clears, Description 92
Extra Short Ribs, Description 92
F
Facing Hams in a Packing House 40
Family Pork, Lean, Description 95
Farmer-Killed Hogs, How to Cure 240
Fat, How to Salt for Bologna 116
Fat Trimmings, Utilizing 247
Feet, Pigs', Fresh 148
Fertilizer, How to Make from Beef Blood 200
Fish Color; Pure Food 274
Flavors, Prepared Sausage 262 and 263
Flour, Bull-Meat-Brand, Description 260 and 261
Fly Chaser, Price List 298
Fly Paper, Sticky, How to Make 159
Food Laws, Complying with in Curing Meat 237
Frankfurt Casings, How to Color U9
Frankfurt Casings, Momentary Dipping of 117
Frankfurts, How to Make Red Without Color 244
Frankfurts, How to Make from Fresh Beef 113
Frankfurts, How to Make without Artificial Color .... 110
Frankfurts, How to Make to Comply with Pure Food
Laws 110
Frankfurt Sausage, How to Make 118
Frankfurt Sausage Meat, How to Cure 110
Freeze-Em 256 and 257
Freeze-Em Pickle, Process 48, 49
Freeze-Em Pickle for Blood Sausage 137
Freeze-Em Pickle for Curing Bacon 62
6
Barrel Pork 96
Beef , 65
Beef Trimmings Ill
Beef Hams and Shoulders '-. 69
Bologna and Frankfurts from Fresh Beef, How to
Make 113
Cheeks 101
Dry Salt Meat 93, 120
Hams 60
Livers 103
Meat Without Ice Machine 94
Pigs' Feet 149
Shoulders 66
Tongues 99
Freeze-Em Pickle for Curing Meat for Bockwurst 147
Bologna Sausage 110, 119
Boneless Hams 107
Boneless Shoulders 159
German Style Ham Sausage 123
Hamburger 127
Head Cheese 131
Holstein Style Sausage - 142
Liver Sausage 134
Metwurst 144
Polish Style Sausage 145
Rolled Spiced Beef 71
Freeze-Em Pickle, Description of 49, 248
Different from Freeze-Em . .209
Directions for Using 48, 56, 62, 65, 69
Directions for Pumping 76
Guaranty. 250
Imitation 225
* Keeps Meat Red 244
Legal Everywhere 196
Legal to Use 206
Fresh Pigs' Feet, How to Keep from Spoiling 148
Fresh Tripe, How to Keep from Spoiling 148
Fuller's Earth, How Used to Refine Lard 169
Furniture Polish 292
G
Garlic-Flavored Corned Beef 67
Garlic in Powdered Form 267 and 268
General Hints for Curing Meats 72
German Style Ham Sausage, How to Make ......... 123
7
BUI Sc I
Golden Gloss Shine 288
Guaranty on Casing Mixture 271
Guaranty on Freeze-Em Pickle 250
Gutting Hogs in a Packing House 39
Gutting Hogs on the Farm 186
Gutting Mutton 182
H
Hamburger Sausage, How to Make 127
Hamburger Seasoning 262 and 263
Hamburger Steak, How to Season 126
Ham Facing in a Packing House 40
Ham-Roll-Ine 254
Ham Sausage, German Style, How to Make 123
Hams and Superior Hams 84
Hams, Advice on Curing 217
Hams, Boneless (Sausage) 107
Hams, California, How to Cure 56
Hams, Curing in Molasses and Syrup Barrels 52
Hams, How Packers Brand 222
Hams, How to Boil 74
Hams, How to Cure 50
Hams, How to Cure in Closed-Up Tierces 54
Hams, How to Cure in Open Barrels 51
Hams, How to Keep for a Year 90
Hams, How to Overhaul in Open Packages 63
Hams, How to Pump 76
Hams, How to Wash Before Smoking 90
Hams, Keeping for Six Months 212
Hams, Molding, How to Prevent 239
Hams, Picnic, How to Cure 56
Hams, Quantity of Brine to Use for 100 Ibs 62
Hams, Shape of Vats for Curing 53
Hams, Sour, Some Causes Why They Sour 83
Hams, Souring, How to Prevent 196
Hams, Souring in the Hock, How to Prevent 213
Hams, Souring in the Smoke House 225
Hams, Use of Molasses and Syrup Barrels in Curing . . 52
Head Cheese, How to Make 131
Head Cheese, How to Make Solid 239
Head Cheese Meat, How to Cure 131
Hearts, How to Cure for Sausage 121
Hides, Green, How to Trim 190
Hides, How Long to Cure 190
Hides, How to Handle 187
8
Hides, How to Stack When Salting
189
Hides, Proper Storage for Same 188
Hides, Quantity of Salt to Use for Salting 189
Hides, Salt to Use for Salting 188
Hog Chill Room Ventilation 42
Hog Gutting in a Packing House 39
Hog Hoisting Machines 34
Hog Livers, How to Cure 103
Hog Scald 278
Hog Scalding in a Packing House 36
Hog Scrapping in a Packing House 38
Hog Splitting in a Packing House 41
Hog Sticking 34
Hog Tongues, How to Cure 101
Hogs, How to Dress on the Farm 183
Hogs, How to Gut on the Farm 186
Hogs, How to Kill on the Farm 183
Hoisting Hogs in a Large Packing House 33
Holstein Style Sausage, Directions for Making 142
Holstein Style Sausage, How to Color Casings 143
Horns, How to Polish 192
Horse Radish 154
Hydrometers 276
   I
Ice vs. Ice Machines in Small Plants 200
Ice Water 74
Indelible Marking Ink 301
Indelible Ink Eradicator 301
Ink for Office Use and Fountain Pen 300
Italian Style Salami Sausage, How to Make 141
J
Jell-Jell 266
Keeping Sausage in Warm Weather 148
Killing and Dressing Cattle 175
Killing Hogs on the Farm 183
Killing Mutton 181
Killing on the Farm 173
Knives, How to Sharpen for Meat Grinding Machines . 240
Konservirungs-Salt, White and Red Berliner Brand,
Price List 253
Konservirungs-Salt, Legality of 242
Kraut, Sauer, How to Make 155
L
Lard and Tallow Purifier 277
Lard, Compound 167
Lard, Handling in a Settling Tank and Agitator 165
Lard, How It Is Refined in Packing Houses 169
Lard, How to Purify 166
Lard, How to Refine with Fuller's Earth 169
Lard, How to Render 160
Lard, How to Settle in a Settling Tank. 162
Lard, Not Purified 163
Lard, Purifier 277
Lard, Purifying with Only a Common Kettle 163
Lard, Rendering in a Jacket Kettle 161
Lard, Rendering in a Steam Jacket Kettle 207
Lard, Separating from Water 230
Lard, Strong, from Boars 238
Lard, Tierces, How to Cleanse 87
Lard, Why It Foams When Using Purifier 202
Lard, Why Oil Separates from It 218
Larding Needles, How Used 241
Leaf Lard Pulling in a Packing House 40
Lean Backs, Description 92
Lean End Pork, Description 95
Liver Sausage 134
Liver Sausage, Braunsweiger 135
Liver Sausage, Directions for Making 134
Liver Sausage, How to Smoke 136
Liver Sausage Meat, How to Cure 134
Livers, How to Cure 103
Livers, How to Cure 104
Loin Back, Description 92
Loin Pork, Description 95
Long Clears, Description 92
Lunch Ham Meat, How to Cure 108
M
Marble Cleaner 289
Meat, Condition Before Curing 47
Meat, Curing Failure, Cause of 241
10
Meat, Curing, Quickest Way 209
Meat, Cutting, Experience Necessary 224
Meat, Fresh, Molding in the Cooler 233
Meat Grinder Knives, How to Sharpen 240
Meat, How to Chill for Curing 72
Meat, How to Cure from Farm-Killed Hogs 240
Meat, Rusty, Cause of 227
Mess Pork, Description of 95
Mess Pork, Short Cut, Description of 95
Metal Polish, Description 286, 287 and 288
Mice Killer 297
Mince Meat 152
Mold, How to Prevent on Sausage, Hams and Bacons. 239
Moth Powder 295
Mutton, How to Dress 181
Mutton, How to Gut 182
Mutton, How to Kill 181
N
Neat's" Foot Oil 172
New England Style Ham, How to Make Solid 239
New England Style Pressed Ham, How to Make 109
New England Style Pressed Ham Meat, How to
Cure 108
New York Shoulder, Description 56
O
Oil, Neat's Foot ; ... 172
Overhauling Barreled Pork 97
Overhauling Hams and Shoulders When Curing 73
Overhauling Meats 73
Ozo Sky-Light Cleaner .283
Ozo Toilet Cleaner 284
Ozo Washing Powder 282
Ozo Waste Pipe Opener 285
P
Packing in Barrels or Tierces 112
Packer Who Was Deceived 207
Peppered Beef, How to Make
Piccalilli *>
Pickle Tester, Description 276
11
Pickle-Soaked Meats, How to Smoke 86
Pickled Meats, How to Keep for a Year 90
Pickled Pigs' Feet 149
Pickled Pigs' Feet, How to Store 150
Pickled Pigs' Tongues 154
Pickled Spare Ribs, How to Cure 98
Pickled Tripe 150
Pickles, Dill, How to Make 157
Picnic Ham, Description 56
Picnic Ham, Directions for Curing 56
Pig Pork, Description 95
Pigs' Feet, Fresh, How to Keep from Spoiling 148
Pigs' Feet, How to Pickle 149
Pigs' Feet, Pickled, How to Store 150
Pigs' Tongues, How to Pickle 154
Plate Glass Cleaner 272
Polish, Automobile 291
Polish, Enamel 290
Polish, Furniture 292
Polish, Metal 287, 288 and 289
Polish Style Sausage, How to Make 145
Polish Style Sausage Casings, How to Color 146
Polish, Silver 287 and 289
Polishing Horns 192
Pork, Barreled, How to Cure 96
Pork, Bean, Description 95
Pork, Belly, Description 95
Pork, Butts, Description '. 95
Pork Cheeks, Directions for Dry Salting : . 120
Pork, Clear Back, Description 95
Pork, Clear Brisket, Description 95
Pork, Curing the Year Around 33
Pork, Extra Short Clears, Description 95
Pork, Hearts, How to Cure for Bologna 121
Pork, How to Treat When Too Salty 236
Pork, in Barrels, Temperature for Curing 96
Pork, Lean Ends, Description 95
Pork, Lean Family, Description 95
Pork, Loins, Description 95
Pork, Mess, Description 95
Pork, Pig, Description 95
Pork, Rib Brisket, Description 95
Pork Sausage 129
Pork Sausage, Great Importance of Using a Good
Binder 129
Pork Sausage, Smoked , 130
12
Pork Sausage, Preventing from Souring in Warm
Weather 206
Pork Sausage Seasoning 262 and 263
Pork, Short Cut, Mess, Description 95
Pork Trimmings, How to Cure Ill
Poultry, How to Dress 158
Preparing Stock for Slaughter 174
Pressed Corned Beef , 68
Pressed Ham ". 108
Pressing Lard 161
Pulling Leaf Lard in a Packing House 40
Pumping Breakfast Bacon 63
Pumping Corned Beef 67
Pumping Hams 76
Pumping Meats, Directions 76
Pumping Meats, Hams, Bacon, etc 75
Pumping Pickle, How to Make 76
Pumping Shoulders 77
Pure Food Colors 273 and 274
Pure Food Laws 30
Pure Food Laws, Complying with in Curing Meat . . . .237
Purifying Lard in a Common Rendering Kettle 163
Purifying Tallow 221
R
Rat Killer, Description 297
Red Color in Bologna, How to Produce Without
Artificial Color 244
Refining Lard with Fuller's Earth 169
Refrigerator Pipe Drippings 97
Rendering Lard 160
Rendering Lard and Handling in an Agitator 164
Rendering Lard and Settling It 162
Rendering Lard, Using a Settling Tank and Agitator. .165
Rendering Lard Without a Settling Tank 164
Rennets, How to Handle 80
Rib Brisket Pork, Description 95
Roach Powder, Description .293
Rolled Boneless Butt Sausage 107
Rolled Boneless Shoulder, How to Cure 59
Rolled Spiced Corned Beef 71
Ropy Brine 228
Ropy Brine, What Causes It 81
Ropy Brine, When Using Old Barrels 199
Royal Metal Polish, Price List .278
Rusty Meat, Cause of 227
13
Sc
Salami Sausage, How to Make 14l
Salometers, Description 276
Salt for Making Brine 228
Salt Pork, How to Treat 236
Salting Fat for Bologna 116
Sanitary Fluid . ,. 280
Sauer Kraut 155
Sausage, Blood 137
Sausage, Blood, Directions for Making 138
Sausage, Bockwurst, How to Make 147
Sausage, Bologna Formula 114
Sausage, Braunsweiger, Liver, How to Make 135
Sausage, Butts 107
Sausage Casings, Bursting, How to Prevent 125
Sausage Casing Color in Government Inspected Packing
Houses 117
Sausage Casing Colors 269, 270 and 273
Sausage Casings, Shrinking, How to Prevent 125
Sausage, Cervalet, How to Make 140
Sausage Factory Plan 221
Sausage Flavors 262 and 263
Sausage, Frankfurts, How to Make 118
Sausage, German Style, Ham, How to Make 123
Sausage, Hamburger, Description 127
Sausage, Hamburger, How to Make 127
Sausage, Head Cheese, How to Make 131
Sausage, Holstein Style, Directions for Making 142
Sausage, How to Keep in Warm Weather 148
Sausage, Liver, How to Make 134
Sausage, Meat Coloring Artificially Is Illegal 231
Sausage, Molding, How to Prevent 239
Sausage, Polish Style, How to Make 145
Sausage, Pork, How to Make 129
Sausage, Salami, How to Make 141
Sausage, Seasoning 262 and 263
Sausage, Shrinking, How to Prevent 125
Sausage, Summer, How to Make 140
Sausage, Swedish Style, How to Make 143
Sausage, Tongue, Blood 137
Savory Jell-Jell 265
Scalding Hogs in a Packing House 36
Scalding Preparation 278
Scraping Hogs in a Modern Packing House 38
Seasoning for Sausage . 208
14
Seasoning Hamburger Steak 126
Sewers, How to Open When Stopped Up 286
Sharpening Knives and Plates of Meat Grinders 240
Sheep and Cattle Dip 298
Short Clear Backs, Description 92
Short Clears, Description 92
Short Fat Backs, Description 92
Short Ribs, Description 92
Short Ribs (hard), Description 92
Shoulder Butts, How to Cure ; 104
Shoulder Clots, How to Cure 69
Shoulder, Boneless, How to Cure 69
Shoulders, Butts, Description 66
Shoulders, Directions for Curing 66
Shoulders, How to Keep for a Year 90
Shoulders, How to Wash Before Smoking 90
Shoulders, New York, Description 66
Shrinking of Sausage, How to Prevent 125
Silver Polish, Description 286 and 287
Silver Shine , . . . 287
Skinning Cattle 176
Skins, Directions for Tanning 191
Skylight Cleaner .283
Small Details to be Given Close Attention 47
Smoke Color for Fish 273
Smoke House, How to Construct 204
Smoke House, Temporary, How to Build 89
Smoked Pork Sausage 130
Smoked Sausage Casings, How to Color 117
Smoking Pickle Soaked Meat 86
Soap, Making from Rendered Fat 197
Soap Making from Tallow 219
Sour Hams, Causes of 83
Sour Sausage 194
Souse - 153
Spare Ribs, How to Cure 1 98
Spiced Beef, How to Make 196
Spiced Corned Beef, Rolled 71
Spices, Use Only Pure 88
Spices, Zanzibar Brand, Description 262 and 263
Spliting Hogs in a Modern Packing House 41
Starting a Butcher Business 222
Sticking Hogs in a Modern Packing House 34
Sticky Fly Paper, How to Make 159
Storing Trimmings, Proper Temperature 113
Stringy Brine, What Causes It 81
15
Sugar, Kind to Use 78
Summer Sausage, How to Make 140
Swedish Style Metwurst Casings, How to Color 144
Swedish Style Sausage, How to Make 143
Sweet Breads, How to Keep from Spoiling 148
Sweet Pickled Spare Ribs 98
Switches, Salting 190
T
Tallow Purifier 277
Tallow Purifying 221
Tallow, Rendered Soft and Flaky, Like Lard 171
Tallow, Whitening and Purifying 232
Tanaline 279
Tanning Directions , . 191
Tanning Powder, Description of 279
Tanning Skins 190
Temperature for Curing Meats 46
Temperature for Storing Trimmings 113
Temperature of Chill Room 43
Temperature of the Brine 47
Thermometer, Boiling 275
Tierce Packing 112
Tin Polish 286
Toilet Cleaner 284
Tongue Blood Sausage 137
Tongues, Beef, Garlic Flavored . 100
Tongues, Beef, How to Cure '.-. 99
Tongues, Hog, How to Cure 101
Tongues, Pig, How to Pickle . . 154
Tripe, Fresh, How to Keep from Spoiling 148
Tripe, How to Pickle 150
V
Vacuum Brand Garlic, Price List 267 and 268
Varn-I-Glo, Price List 292
Vats 53
Ventilation in Hog Chill Rooms 42
Vinegar, How to Test 229
16
w
Washing Powder, Price List 281 and 282
Washing Cured Meat Before Smoking 90
Waste Pipe Opener 285
Water, Separating from Lard 230
Window Cleaner 272
Wool, How to Remove 246
Writing Fluid 300
Zanzibar Brand Sausage Seasonings 262 and 263
Zanzibar Carbon, by Whom Manufactured 208
Zanzibar Carbon Brand Casing Brown Mixture 269
Zanzibar Carbon Brand Casing Yellow Mixture 270

                           

PLUS

at no extra cost you will recieve the bellow bonuses 
 
Book 1

The whole art of curing, pickling, and
smoking meat and fish, both in the British
and foreign modes : with many useful miscellaneous
receipts, and full directions for the construction
of an economical drying-chimney and apparatus,
on an entirely original plan (1847)


BY JAMES ROBINSON.  EIGHTEEN YEARS A PRACTICAL CURER.

In laying this book before the public I lay no claim to personal merit, having originally received much useful information
from intelligent foreigners, and such of my own countrymen as had repeatedly visited the European Continent. I have,
however, been at the trouble and expense of making frequent trials in various processes, and have been favoured by the
approbation of many persons in the higher grades of society, whom I have every reason to consider competent to decide
upon the quality of my productions.

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Book 2

Home Pork Making by A.W. Fulton (1900)

A complete guide for the farmer, the country
butcher and the suburban dweller, in
all that pertains to hog slaughtering, curing,
preserving and storing pork product
from scalding vat to kitchen table and
dining room.

Of all the delicacies in the whole mundus edibles, I will maintain roast pig to be the most delicate. There is no flavor comparable, I will contend, to that of the crisp, tawnv, wellwatched, not over-roasted crackling, as it is well called the
very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance with the
adhesive oleaginous oh, call it not fat! but an indefinable sweetness growing up to it.

INTRODUCTION.
Pork making on the farm nearly a lost art General merit
of homemade pork Acknowledgments.

CHAPTER I. PORK MAKING ON THE FARM.
CHAPTER II. FINISHING OFF HOGS FOR BACON
CHAPTER III. SLAUGHTERING.
CHAPTER IV. SCALDING AND SCRAPING
CHAPTER V. DRESSING AND CUTTING
CHAPTER VI. WHAT TO DO WITH THE OFFAL.
CHAPTER VII. THE FINE POINTS IN MAKING LARD.
CHAPTER VIII. PICKLING AND BARRELING.
CHAPTER IX. CARE OF HAMS AND SHOULDERS.
CHAPTEB X. DRY SALTING BACON AND SIDES.
CHAPTER XI SMOKING AND SMOKEHOUSES.
CHAPTER XII. KEEPING HAMS AND BACON.
CHAPTER XIII. SIDE LIGHTS ON PORK MAKING.
CHAPTER XIV. PACKING HOUSE CUTS OF PORK.
CHAPTER XV. MAGNITUDE OF THE SWINE INDUSTRY.
CHAPTER XVI. DISCOVERING THE MERITS OF ROAST PIG.
CHAPTER XVII. RECIPES FOR COOKING AND SERVING PORK.

 

Carving Cutting Picking Serving Meats Poultry & Game on CD ROM

3. MEATS, POULTRY AND GAME (1919) 159 pages

MEATS, POULTRY AND GAME
How to Buy, Cook and Carve
With a Potpourri of Recipes
BY
M. EDOUARD PANCHARD
MANAGING CHEF FOR L. M. BOOMER, PRESIDENT AND MANAGING DIRECTOR
OF HOTEL McALPiN, WALDORF-ASTORIA, CLARIDGE, CAFE SAVARIN
AND FIFTH AVENUE RESTAURANT, NEW YORK, AND BELLEVUESTRATFORD
HOTEL, PHILADELPHIA. HONORARY
LECTURER, COLUMBIA UNIVERSITY
With a Preface by
A. LOUISE ANDREA
GOLD MEDALIST IN COOKERY, PANAMA-PACIFIC INTERNATIONAL
EXPOSITION: OFFICIAL LECTURER ON CULINARY TOPICS,
NEW YORK INTERNATIONAL EXPOSITION, 1918

 

 Photo 2 Photo 3


IT is generally conceded that really well roasted
or broiled meats afford the most savory and wholesome
viands possible. Yet, as we all know, a good
roast or a perfect broil is a rarity the broil a misdemeanor
usually and the roast a reflection upon
the perpetrator. And all because of lack of knowledge
as to specific cooking times and details of
treatment those apparent "trifles which make
perfection."

 Photo 1 Photo 2

 

_____________________________

4.  Handbook on Cutting Lamb. 33 pages

The lamb cutting methods recommended in this handbook are designed primarily for
    Army use. The methods were developed by the National Live Stock
    and Meat Board and approved by the Army.

 Photo 1 Photo 6 Photo 2

 Photo 3 Photo 3 Photo 4

 

______________________________

5.     3 Carving books
   
 BOOK   1.   How to carve, and how to serve a dinner and brew (1900) 68 pages
   
DUTIES OF THE DINNER-TABLE.
From time immemorial the master of the feast has been the server
out of the good things placed before his guests, and so the ofRce of
carver has always been held in the highest honor. In those early
days, when animals were roasted whole, it was the custom to
place before each guest some entii'e joint, in the way that we still
do with poultry and game, and the higher the honor intended, the
larger the portion.

 

 Photo 1 Photo 1

 BOOK   2.      Luncheons, breakfasts, simple dinners and carving (1905)  108 pages

Practical Talks to Home-Makers
BY
H. MYRA NORTON
Teacher of Domestic Science in Walden
University, Nashville, Tenn.

WITH TWO HUNDRED OF HER BEST RECEIPTS

THE PREFACE.

Purpose.—This book is intended to be of use to a
large body of young women and housekeepers of the
colored race. After spending twelve years in the Southland
and having studied very carefully the needs of
the people—I wish to leave them a fewf thoughts
along the lines of domestic science.
It has been my custom to note down those points of
practical importance in which the masses of the people
seem to need instruction. H. Myra Norton.
Nashville, Tenn., December, 1905.

 BOOK  3.          Practical carving (1887)  44 pages

PRACTICAL CARVING by THOMAS J. MURREY

OF TWENTY YEARS' EXPERIENCE IN CARVING

From my earliest recollection, I was taught
to consider a thorough knowledge of the art of
carving an important part of my education ; and
the memories of my early struggles to master the
art are vividly before me.
The patience that was exhausted upon me,
while training my youthful hands to hold the
knife properly, was certainly not appreciated by
me at the time.

Butchers packers and sausage makers red book (1913)

The butchers' manual (1890)

Modern practice of canning meats (1911)

Recipes for the preserving of fruit vegetables and meat (1908)

The Cold curing of cheese (1903)

 Photo 5 Photo 6 Photo 4

 

 

________________________________________________________

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