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Details about  Salami Sausage Making How to Cure Meat Curing Make Secrets Recipes, Books on CD

Salami Sausage Making How to Cure Meat Curing Make Secrets Recipes, Books on CD
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The Ultimate Collection of Classic Books on

Meat Curing &

Salami, Sausage Making &

Food Preserving


This is a collection of 5 classic books (in PDF format) on Meat Curing & Salami, Sausage Making & Food Preserving. Each PDF Reprint is an electronic facsimile version of the actual book published in around 1900s.

Meat Curing and Sausage Making - screenshot


PDF Reprint #1

302 Pages

Meat Curing and Sausage Making

 

Secrets Revealed

Originally published in 1920s, this is a complete, practical manual on how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. It's a great reference for anyone interested in the processes, methods and recipes for meat curing and sausage making.


Contents Covered (Index)

Age for Killing
Ant-Bane
Atomizer for Insecticides and Liquid Disinfectants
Auto-Glo
Bacon, Advice on Curing
Bacon, Breakfast, How to Pump
Bacon, Failure in Curing, Cause of
Bacon, Heavy Bellies, How to Cure
Bacon, How to Keep for Six Months
Bacon, How to Keep for a Year
Bacon, How to Wash before Smoking
Bacon, Light Bellies, How to Cure
Bacon, Molding, How to Prevent
Bacon, Sugar Cured Breakfast
Barometer, Paper, How to Make
Barrel Packing
Barrel Pork, Description of
Barrel Pork, How to Cure
Barrel Pork, Need Not Be Overhauled
Barrel Pork, Temperature for Curing
Bedbug Killer
Beef Cheeks, Direction for Dry Salting
Beef Cheeks, How to Cure for Bologna and Frankfurts
Beef Cheeks, How to Cure for Canning
Beef Hams, How to Cure
Beef Hearts, How to Cure for Bologna
Beef Livers, How to Cure
Beef Tongue, Garlic Flavored
Beef Tongue, How to Cure
Beef Trimmings, How to Cure
Begin Curing Meat in the Pen
Belly Pork, Description
Berliner Style Ham, How to Make
Berliner Style Ham Meat, How to Cure
Blood Sausage
Blood Sausage, Directions for Making
Bockwurst, How to Make
Boiling Bologna, Large
Boiling Bologna, Round
Boiling Ham
Boiling, the Brine
Bologna, Coating to Prevent Mold
Bologna, Drawing Water and Being Dry
Bologna, How to Make from Fresh Beef
Boiling Thermometers
Bologna Fat, How to Salt
Bologna, Freeze-Em Pickle Used for
Bologna, How to Make Red without Color
Bologna, How to Boil
Bologna Meat, How to Cure
Bologna Sausage, Formula
Bologna, Taking Water in Cooking
Bologna, Why It Shrivels
Bologna, Why It Draws Water
Bologna, Without Artificial Coloring
Boneless Ham
Boneless Rolled Butt Sausage
Boneless Rolled Shoulder, How to Cure
Boston Shoulders
Brains, How to Keep from Spoiling
Branding Hams
Brine, Absorbs Foreign Odors
Brine, Boiling
Brine, How to Boil
Brine, How Long Should Be Used
Brine, Ropy or Stringy, Cause of
Brine, Temperature It Should Be
Brine Testing Hydrometers
Brine Troubles, How to Overcome
Brine, When to Use Twice
Brass Polish
Braunschweiger Liver Sausage, How to Make
Bull Meat, Why It Is Best for Sausage
Bull-Meat-Brand-Flour, Description of
Bull-Meat-Brand-Flour, Imitation
Bursting of Casings, How to Prevent
Butcher Business, How to Start
Butt Pork, Description of
Butt Sausage
Butts, How to Cure in Closed-up Tierces
Butts, How to Cure in Open Tierces
Butts, How to Overhaul in Open Packages
Butts, Quantity of Brine Necessary for Curing
Butts, Shoulders, How to Cure
Butts, Square Cut, How to Cure
California Hams, How to Cure
Calves' Stomachs or Rennets, How to Handle
Casings, Bursting, How to Prevent
Casing Color
Casings, for Holstein Style Sausage, How to Color
Casings, for Polish Style Sausage, How to Color
Casings, for Swedish Style Metwurst, How to Color
Casings, Frankfurts, How to Color
Casings, How to Clean
Casings, How to Color in Government Inspected Packing House
Casings, How to Prepare Before Stuffing
Casings, How to Remove Fat
Casings, Shrinking, How to Prevent
Cattle and Sheep Dip
Celery Zest
Cervelat Sausage, How to Make
Cheeks, Beef, How to Cure for Canning
Cheese, Head, How to Make
Chemists, Consulting
Chile Powder
Chill Room Temperature
Chilling Meats to Be Cured
Chipped Beef, How to Make
Chow Chow
Cleaning Lard Tierces
Cleansing Curing Packages
Clear Back Pork, Description
Clear Bean Pork, Description
Clear Brisket Pork, Description
Cold Storine, Legal to Use
Cold Storine
Coloring Frankfurt Sausage Casings
Coloring Sausage Casings
Coloring Sausage Meat Artificially Is Illegal
Compound Lard
Compounding Lard with Cottonseed Oil
Condimentine, "A"
Condimentine, "B"
Condition of Meat before Curing
Cooked Corned Beef, How to Make
Cooking Thermometers
Cooler, How to Build
Cooler, Temperature for Dry Salting
Coolers, Why They Sweat
Copper Polish
Corned Beef Brine, How to Make
Corned Beef, Cooked, How to Make
Corned Beef, Garlic Flavored
Corned Beef, How to Know When Fully Cured
Corned Beef, How to Pump
Corned Beef, Importance of Making
Corned Beef, Rolled and Spiced
Corned Beef, Seasoning of
Corned Beef, Tough and Salty
Cotton Seed Oil Lard Compound
Cured Meat, Keeping During Summer
Curing Dried Salt Meat
Curing Hams
Curing Meat, Cause of Failure
Curing Meat from Farmer-Killed Hogs
Curing Meat, General Hints on Curing
Curing Meats, Quickest Way
Curing Packages, How to Cleanse
Curing Pork the Year Around
Curing Shoulders
Curing Vats, Difference in Size
Curing with the Freeze-Em Pickle Process
Cutting the Hind Shank Bone
Cutting Meat, Experience Necessary
Deodorine
Difference between Bull - Meat - Brand - Flour and Potato Flour
Dill Pickles
Disinfectant
Drain Pipes, How to Open Stopped-up
Dressing Hogs on the Farm
Dressing Mutton
Dressing Poultry
Dried Beef Ends, How to Utilize
Dried Beef, Fancy, How to Make
Dried Beef, How to Keep for a Year
Dried Beef, Why It Does Not Thoroughly Dry
Dried Salt Meat, Wash before Smoking
Drippings from Refrigerator Pipes
Dry Salt Meats
Dry Salt Curing, Without an Ice Machine
Dry Salt Side Meats, How to Cure
Dry Salt Sides, How Long to Cure
Eggs, How to Preserve
Enamel Cleaner
Extra Long Clears, Description
Extra Short Clears, Description
Extra Short Ribs, Description
Facing Hams in a Packing House
Family Pork, Lean, Description
Farmer-Killed Hogs, How to Cure
Fat, How to Salt for Bologna
Fat Trimmings, Utilizing
Feet, Pigs', Fresh
Fertilizer, How to Make from Beef Blood
Fish Color; Pure Food
Flavors, Prepared Sausage
Flour, Bull-Meat-Brand, Description
Fly Paper, Sticky, How to Make
Food Laws, Complying with in Curing Meat
Frankfurt Casings, How to Color
Frankfurt Casings, Momentary Dipping of
Frankfurts, How to Make Red without Color
Frankfurts, How to Make from Fresh Beef
Frankfurts, How to Make without Artificial Color
Frankfurts, How to Make to Comply with Pure Food Laws
Frankfurt Sausage, How to Make
Frankfurt Sausage Meat, How to Cure
Freeze-Em
Freeze-Em Pickle, Process
Freeze-Em Pickle for Blood Sausage
Freeze-Em Pickle for Curing Bacon
Freeze-Em Pickle for Curing Barrel Pork
Freeze-Em Pickle for Curing Beef
Freeze-Em Pickle for Curing Beef Trimmings
Freeze-Em Pickle for Curing Beef Hams and Shoulders
Freeze-Em Pickle for Curing Bologna and Frankfurts from Fresh Beef, How to
Freeze-Em Pickle for Curing Cheeks
Freeze-Em Pickle for Curing Dry Salt Meat
Freeze-Em Pickle for Curing Hams
Freeze-Em Pickle for Curing Livers
Freeze-Em Pickle for Curing Meat without Ice Machine
Freeze-Em Pickle for Curing Pigs' Feet
Freeze-Em Pickle for Curing Shoulders
Freeze-Em Pickle for Curing Tongues
Freeze-Em Pickle for Curing Meat for Bockwurst
Freeze-Em Pickle for Curing Meat for Bologna Sausage
Freeze-Em Pickle for Curing Meat for Boneless Hams
Freeze-Em Pickle for Curing Meat for Boneless Shoulders
Freeze-Em Pickle for Curing Meat for German Style Ham Sausage
Freeze-Em Pickle for Curing Meat for Hamburger
Freeze-Em Pickle for Curing Meat for Head Cheese
Freeze-Em Pickle for Curing Meat for Holstein Style Sausage
Freeze-Em Pickle for Curing Meat for Liver Sausage
Freeze-Em Pickle for Curing Meat for Metwurst
Freeze-Em Pickle for Curing Meat for Polish Style Sausage
Freeze-Em Pickle for Curing Meat for Rolled Spiced Beef
Freeze-Em Pickle, Description of
Freeze-Em Pickle, Different from Freeze-Em
Freeze-Em Pickle, Directions for Using
Freeze-Em Pickle, Directions for Pumping
Freeze-Em Pickle, Guaranty
Freeze-Em Pickle, Imitation
Freeze-Em Pickle, Keeps Meat Red
Freeze-Em Pickle, Legal Everywhere
Freeze-Em Pickle, Legal to Use
Fresh Pigs' Feet, How to Keep from Spoiling
Fresh Tripe, How to Keep from Spoiling
Fuller's Earth, How Used to Refine Lard
Furniture Polish
Garlic-Flavored Corned Beef
Garlic in Powdered Form
General Hints for Curing Meats
German Style Ham Sausage, How to Make
Golden Gloss Shine
Guaranty on Casing Mixture
Guaranty on Freeze-Em Pickle
Gutting Hogs in a Packing House
Gutting Hogs on the Farm
Gutting Mutton
Hamburger Sausage, How to Make
Hamburger Seasoning
Hamburger Steak, How to Season
Ham Facing in a Packing House
Ham-Roll-Ine
Ham Sausage, German Style, How to Make
Hams and Superior Hams
Hams, Advice on Curing
Hams, Boneless (Sausage)
Hams, California, How to Cure
Hams, Curing in Molasses and Syrup Barrels
Hams, How Packers Brand
Hams, How to Boil
Hams, How to Cure
Hams, How to Cure in Closed-Up Tierces
Hams, How to Cure in Open Barrels
Hams, How to Keep for a Year
Hams, How to Overhaul in Open Packages
Hams, How to Pump
Hams, How to Wash before Smoking
Hams, Keeping for Six Months
Hams, Molding, How to Prevent
Hams, Picnic, How to Cure
Hams, Quantity of Brine to Use for 100 lbs
Hams, Shape of Vats for Curing
Hams, Sour, Some Causes Why They Sour
Hams, Souring, How to Prevent
Hams, Souring in the Hock, How to Prevent
Hams, Souring in the Smoke House
Hams, Use of Molasses and Syrup Barrels in Curing
Head Cheese, How to Make
Head Cheese, How to Make Solid
Head Cheese Meat, How to Cure
Hearts, How to Cure for Sausage
Hides, Green, How to Trim
Hides, How Long to Cure
Hides, How to Handle
Hides, How to Stack When Salting
Hides, Proper Storage for Same
Hides, Quantity of Salt to Use for Salting
Hides, Salt to Use for Salting
Hog Chill Room Ventilation
Hog Gutting in a Packing House
Hog Hoisting Machines
Hog Livers, How to Cure
Hog Scald
Hog Scalding in a Packing House
Hog Scrapping in a Packing House
Hog Splitting in a Packing House
Hog Sticking
Hog Tongues, How to Cure
Hogs, How to Dress on the Farm
Hogs, How to Gut on the Farm
Hogs, How to Kill on the Farm
Hoisting Hogs in a Large Packing House
Holstein Style Sausage, Directions for Making
Holstein Style Sausage, How to Color Casings

Horns, How to Polish
Horse Radish
Hydrometers
Ice vs. Ice Machines in Small Plants
Ice Water
Indelible Marking Ink
Indelible Ink Eradicator
Ink for Office Use and Fountain Pen
Italian Style Salami Sausage, How to Make
Jell-Jell
Keeping Sausage in Warm Weather
Killing and Dressing Cattle
Killing Hogs on the Farm
Killing Mutton
Killing on the Farm
Knives, How to Sharpen for Meat Grinding Machines
Konservirungs-Salt, Legality of
Kraut, Sauer, How to Make
Lard and Tallow Purifier
Lard, Compound
Lard, Handling in a Settling Tank and Agitator
Lard, How It Is Refined in Packing Houses
Lard, How to Purify
Lard, How to Refine with Fuller's Earth
Lard, How to Render
Lard, How to Settle in a Settling Tank
Lard, Not Purified
Lard, Purifier
Lard, Purifying with Only a Common Kettle
Lard, Rendering in a Jacket Kettle
Lard, Rendering in a Steam Jacket Kettle
Lard, Separating from Water
Lard, Strong, from Boars
Lard, Tierces, How to Cleanse
Lard, Why It Foams When Using Purifier
Lard, Why Oil Separates from It
Larding Needles, How Used
Leaf Lard Pulling in a Packing House
Lean Backs, Description
Lean End Pork, Description
Liver Sausage
Liver Sausage, Braunsweiger
Liver Sausage, Directions for Making
Liver Sausage, How to Smoke
Liver Sausage Meat, How to Cure
Livers, How to Cure
Loin Back, Description
Loin Pork, Description
Long Clears, Description
Lunch Ham Meat, How to Cure
Marble Cleaner
Meat, Condition before Curing
Meat, Curing Failure, Cause of
Meat, Curing, Quickest Way
Meat, Cutting, Experience Necessary
Meat, Fresh, Molding in the Cooler
Meat Grinder Knives, How to Sharpen
Meat, How to Chill for Curing
Meat, How to Cure from Farm-Killed Hogs
Meat, Rusty, Cause of
Mess Pork, Description of
Mess Pork, Short Cut, Description of
Metal Polish, Description
Mice Killer
Mince Meat
Mold, How to Prevent on Sausage, Hams and Bacons
Moth Powder
Mutton, How to Dress
Mutton, How to Gut
Mutton, How to Kill
Neat's Foot Oil
New England Style Ham, How to Make Solid
New England Style Pressed Ham, How to Make
New England Style Pressed Ham Meat, How to Cure
New York Shoulder, Description
Oil, Neat's Foot
Overhauling Barreled Pork
Overhauling Hams and Shoulders When Curing
Overhauling Meats
Ozo Sky-Light Cleaner
Ozo Toilet Cleaner
Ozo Washing Powder
Ozo Waste Pipe Opener
Packing in Barrels or Tierces
Packer Who Was Deceived
Peppered Beef, How to Make
Piccalilli
Pickle Tester, Description
Pickle-Soaked Meats, How to Smoke
Pickled Meats, How to Keep for a Year
Pickled Pigs' Feet
Pickled Pigs' Feet, How to Store
Pickled Pigs' Tongues
Pickled Spare Ribs, How to Cure
Pickled Tripe
Pickles, Dill, How to Make
Picnic Ham, Description
Picnic Ham, Directions for Curing
Pig Pork, Description
Pigs' Feet, Fresh, How to Keep from Spoiling
Pigs' Feet, How to Pickle
Pigs' Feet, Pickled, How to Store
Pigs' Tongues, How to Pickle
Plate Glass Cleaner
Polish, Automobile
Polish, Enamel
Polish, Furniture
Polish, Metal
Polish Style Sausage, How to Make
Polish Style Sausage Casings, How to Color
Polish, Silver
Polishing Horns
Pork, Barreled, How to Cure
Pork, Bean, Description
Pork, Belly, Description
Pork, Butts, Description
Pork Cheeks, Directions for Dry Salting
Pork, Clear Back, Description
Pork, Clear Brisket, Description
Pork, Curing the Year Around
Pork, Extra Short Clears, Description
Pork, Hearts, How to Cure for Bologna
Pork, How to Treat When Too Salty
Pork, in Barrels, Temperature for Curing
Pork, Lean Ends, Description
Pork, Lean Family, Description
Pork, Loins, Description
Pork, Mess, Description
Pork, Pig, Description
Pork, Rib Brisket, Description
Pork Sausage
Pork Sausage, Great Importance of Using a Good Binder
Pork Sausage, Smoked
Pork Sausage, Preventing from Souring in Warm Weather
Pork Sausage Seasoning
Pork, Short Cut, Mess, Description
Pork Trimmings, How to Cure Ill
Poultry, How to Dress
Preparing Stock for Slaughter
Pressed Corned Beef
Pressed Ham
Pressing Lard
Pulling Leaf Lard in a Packing House
Pumping Breakfast Bacon
Pumping Corned Beef
Pumping Hams
Pumping Meats, Directions
Pumping Meats, Hams, Bacon, etc
Pumping Pickle, How to Make
Pumping Shoulders
Pure Food Colors
Pure Food Laws
Pure Food Laws, Complying with in Curing Meat
Purifying Lard in a Common Rendering Kettle
Purifying Tallow
Rat Killer, Description
Red Color in Bologna, How to Produce Without Artificial Color
Refining Lard with Fuller's Earth
Refrigerator Pipe Drippings
Rendering Lard
Rendering Lard and Handling in an Agitator
Rendering Lard and Settling It
Rendering Lard, Using a Settling Tank and Agitator
Rendering Lard without a Settling Tank
Rennets, How to Handle
Rib Brisket Pork, Description
Roach Powder, Description
Rolled Boneless Butt Sausage
Rolled Boneless Shoulder, How to Cure
Rolled Spiced Corned Beef
Ropy Brine
Ropy Brine, What Causes It
Ropy Brine, When Using Old Barrels
Rusty Meat, Cause of
Salami Sausage, How to Make
Salometers, Description
Salt for Making Brine
Salt Pork, How to Treat
Salting Fat for Bologna
Sanitary Fluid
Sauer Kraut
Sausage, Blood
Sausage, Blood, Directions for Making
Sausage, Bockwurst, How to Make
Sausage, Bologna Formula
Sausage, Braunsweiger, Liver, How to Make
Sausage, Butts
Sausage Casings, Bursting, How to Prevent
Sausage Casing Color in Government Inspected Packing Houses
Sausage Casing Colors
Sausage Casings, Shrinking, How to Prevent
Sausage, Cervalet, How to Make
Sausage Factory Plan
Sausage Flavors
Sausage, Frankfurts, How to Make
Sausage, German Style, Ham, How to Make
Sausage, Hamburger, Description
Sausage, Hamburger, How to Make
Sausage, Head Cheese, How to Make
Sausage, Holstein Style, Directions for Making
Sausage, How to Keep in Warm Weather
Sausage, Liver, How to Make
Sausage, Meat Coloring Artificially Is Illegal
Sausage, Molding, How to Prevent
Sausage, Polish Style, How to Make
Sausage, Pork, How to Make
Sausage, Salami, How to Make
Sausage, Seasoning
Sausage, Shrinking, How to Prevent
Sausage, Summer, How to Make
Sausage, Swedish Style, How to Make
Sausage, Tongue, Blood
Savory Jell-Jell
Scalding Hogs in a Packing House
Scalding Preparation
Scraping Hogs in a Modern Packing House
Seasoning for Sausage
Seasoning Hamburger Steak
Sewers, How to Open When Stopped Up
Sharpening Knives and Plates of Meat Grinders
Sheep and Cattle Dip
Short Clear Backs, Description
Short Clears, Description
Short Fat Backs, Description
Short Ribs, Description
Short Ribs (hard), Description
Shoulder Butts, How to Cure
Shoulder Clots, How to Cure
Shoulder, Boneless, How to Cure
Shoulders, Butts, Description
Shoulders, Directions for Curing
Shoulders, How to Keep for a Year
Shoulders, How to Wash before Smoking
Shoulders, New York, Description
Shrinking of Sausage, How to Prevent
Silver Polish, Description
Silver Shine
Skinning Cattle
Skins, Directions for Tanning
Skylight Cleaner
Small Details to be Given Close Attention
Smoke Color for Fish
Smoke House, How to Construct
Smoke House, Temporary, How to Build
Smoked Pork Sausage
Smoked Sausage Casings, How to Color
Smoking Pickle Soaked Meat
Soap, Making from Rendered Fat
Soap Making from Tallow
Sour Hams, Causes of
Sour Sausage
Souse
Spare Ribs, How to Cure
Spiced Beef, How to Make
Spiced Corned Beef, Rolled
Spices, Use Only Pure
Spices, Zanzibar Brand, Description
Splitting Hogs in a Modern Packing House
Starting a Butcher Business
Sticking Hogs in a Modern Packing House
Sticky Fly Paper, How to Make
Storing Trimmings, Proper Temperature
Stringy Brine, What Causes It
Sugar, Kind to Use
Summer Sausage, How to Make
Swedish Style Metwurst Casings, How to Color
Swedish Style Sausage, How to Make
Sweet Breads, How to Keep from Spoiling
Sweet Pickled Spare Ribs
Switches, Salting
Tallow Purifier
Tallow Purifying
Tallow, Rendered Soft and Flaky, Like Lard
Tallow, Whitening and Purifying
Tanaline
Tanning Directions
Tanning Powder, Description of
Tanning Skins
Temperature for Curing Meats
Temperature for Storing Trimmings
Temperature of Chill Room
Temperature of the Brine
Thermometer, Boiling
Tierce Packing
Tin Polish
Toilet Cleaner
Tongue Blood Sausage
Tongues, Beef, Garlic Flavored
Tongues, Beef, How to Cure
Tongues, Hog, How to Cure
Tongues, Pig, How to Pickle
Tripe, Fresh, How to Keep from Spoiling
Tripe, How to Pickle
Vats
Ventilation in Hog Chill Rooms
Vinegar, How to Test
Washing Cured Meat before Smoking
Waste Pipe Opener
Water, Separating from Lard
Window Cleaner
Wool, How to Remove
Writing Fluid
Zanzibar Brand Sausage Seasonings
Zanzibar Carbon, by Whom Manufactured
Zanzibar Carbon Brand Casing Brown Mixture
Zanzibar Carbon Brand Casing Yellow Mixture


Meat Curing and Sausage Making - screenshot

Meat Curing and Sausage Making - screenshot

Meat Curing and Sausage Making - screenshot

Meat Curing and Sausage Making - screenshot Meat Curing and Sausage Making - screenshot Meat Curing and Sausage Making - screenshot

PDF Reprint #2

165 Pages

The Complete Science of

 

Smoking, Pickling and Curing Meat And Fish

 

 

Contents Covered

Bloaters
Dutch Salmon
Dutch Herrings
Smoked Sprats
Smoked Mackarel
Dried Whitings
Kippered Haddocks
Smoked Eels
Sprats as Anchovies
Smoked Anchovies
Smoked Pilchards as Sardinias
Pilchards, preserved in Butter
Smoked Labrador Salmon
Cod Sounds
Pickled Smelts
Miramichi Herrings
Kippered Herrings Buckland Split Herrings
Potted Salmon
Caveach Mackarel
Pickled Oysters
Collared Eels
Potted Sprats
Pickled Salmon
Potted Eels
Devilled Shrimps
Potted Trout
Westphalia Hams
Dutch Beef
Hungarian Beef
Prussian Hams
Hamburgh Beef
Collared Beef
Spiced Bacon
Neats' Tongues smoked
Russian Polony
Leg of Mutton Hams
Smoked Geese
Collared Breast of Veal
Pickled Pork
Potted Neats' Tongues
Potted Beef as Venison
To pickle Lobsters
Herrings pickled or collared
Pickled Muscles
Kippered Salmon
Red Salmon
Westphalia Bacon
Beef Hams
Westmoreland Hams
British American Hams
Hung Beef
Calf's Head Brawn
Bohemian Brawn smoked
A Warwickshire Ham
Larded Flank of Beef smoked
Calf's Head smoked
Collared Breast of Mutton
Side of a Buck collared and smoked
A marbled Goose
A young Pig collared
Bologna Sausages
Collared Hare
Salmon collared
Excellent portable Soup
Herrings caveached brown
Dutch Herring Paste
Pickled Ox-Palates
Pickled Pigeons

Potted Lampreys
Potted Smelts
Potted Pike
Potted Lobster
Potted Mackarel
Potted Pigeons
Potted Hare
Potted Woodcocks
Potted Moor Game
Potted Venison
Pickled Mangoes
Pickled Codlins
Golden Pippins
Pickled Grapes
Pickled Apricots, Peaches, and Nectarines
Lemon Pickle
Piccalilli
Pickled Asparagus
To pickle Nasturtiums
To pickle Green Samphire
To pickle Barberries
Walnuts pickled green
Walnuts pickled white
Pickled Cauliflowers
Mushrooms pickled white
Mushrooms pickled brown
Gherkins, to pickle
To pickle Red Cabbage
Pickled Silver Onions
To pickle Red Currants
To pickle Beet Roots
Green Parsley, to pickle
Pickled Celery
To pickle Mushrooms
Lemon Mangoes
Common Sweet Pickle of Melon
Elder Flower Vinegar
Taragon Vinegar
White Gooseberry Vinegar
Best common Vinegar
Walnut Catsup
Mushroom Catsup
To prepare Syrup for preserving Fruit
Lemons preserved
To preserve Peaches and Nectarines
To preserve Green Gage Plums
To preserve Apricots
To preserve Grapes
Preserved Damsons
To preserve Red Currants in Bunches
To preserve Morello Cherries
To preserve Cucumbers
To preserve Barberries in Bunches
Grapes preserved whole
Currants for Tarts
Green Codlings
Golden Pippins
Fine Rhubarb Jam
Another Bhubarb Jam
Jam of Morello Cherries
Red Currant Jelly of fine Flavour without boiling
Raspberry Marmalade
Black Currants for Tarts or Puddings
Black Currant Marmalade
To preserve Vegetables green and fresh
Cucumber Vinegar
Good Currie Powder
Another good Currie Powder



PDF Reprint #3

142 Pages

Curing Pork - The Complete Guide

 

 

Contents Covered

  • INTRODUCTION
    • Pork making on the farm nearly a lost art
    • General merit of homemade pork
  • PORK MAKING ON THE FARM
    • Best time for killing
    • A home market for farm pork
    • Opportunities for profit
    • Farm census of live stock for a series of years
  • FINISHING OFF HOGS FOR BACON
    • Flesh forming rations
    • Corn as a fat producer
    • Just the quality of bacon wanted
    • Normandy Hogs
  • SLAUGHTERING
    • Methods employed
    • Necessary apparatus
    • Heating water for scalding
  • SCALDING AND SCRAPING
    • Saving the bristles
    • Scalding tubs and vats
    • Temperature for scalding
    • "Singeing pigs"
    • Methods of Singeing
  • DRESSING AND CUTTING
    • Best time for dressing
    • Opening the carcass
    • Various useful appliances
    • Hints on dressing
    • How to cut up a hog
  • WHAT TO DO WITH THE OFFAL
    • Portions classed as offal
    • Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces
    • Sausage, scrapple, jowls and head, brawn, headcheese
  • THE FINE POINTS IN MAKING LARD
    • Kettle and steam rendered
    • Time required in making
    • Storing
  • PICKLING AND BARRELING
    • A clean barrel one of the first considerations
    • The use of salt on pork strips
    • Pickling by covering with brine
    • Renewing pork brine
  • CARE OF HAMS AND SHOULDERS
    • A first-class ham
    • A general cure for ham and shoulders
    • Pickling preparatory to smoking
    • Westphalian hams
  • DRY SALTING BACON AND SIDES
    • Proper proportion of salt to meat
    • Other preservatives
    • Applying the salt
    • Best distribution of the salt
    • Time required in curing
    • Pork for the south
  • SMOKING AND SMOKEHOUSES
    • Treatment previous to smoking
    • Simple but effective smokehouses
    • Controlling the fire in smoke formation
    • Materials to produce best flavor
    • The choice of weather
    • Variety in smokehouses
  • KEEPING HAMS AND BACON
    • The ideal meat house
    • Best temperature and surroundings
    • Precautions against skippers
    • To exclude the bugs entirely
  • SIDE LIGHTS ON PORK MAKING
    • Growth of the big packing houses
    • Average weight of live hogs
    • "Net to gross"
    • Relative weights of various portions of the carcass
  • PACKING HOUSE CUTS OF PORK
    • Descriptions of the leading cuts of meat known as the speculative commodities in the pork product
    • Mess pork, short ribs, shoulders and hams, English, bacon varieties of lard
  • MAGNITUDE OF THE SWINE INDUSTRY
    • Importance of the foreign demand Statistics of the trade
    • Receipts at leading points
    • Prices for a series of years
    • Cooperative curing houses in Denmark
  • DISCOVERING THE MERITS OF ROAST PIG
    • The immortal Charles Lamb on the art of roasting
    • An oriental luxury of luxuries
  • RECIPES FOR COOKING AND SERVING PORK
    • Success in the kitchen
    • Prize methods of best cooks
    • Unapproachable list of especially prepared recipes
    • Roasts, pork pie, cooking bacon, pork and beans, serving shape and cutlets, use of spare ribs, the New England boiled dinner, ham and sausage, etc.

PDF Reprint #4

118 Pages

Recipes for the Preserving of

 

Fruit, Vegetables, and Meat

 

Recipes for the Preserving of Fruit, Vegetables, and Meat - screenshotRecipes for the Preserving of Fruit, Vegetables, and Meat - screenshot


PDF Reprint #5

93 Pages

The Cold Curing of Cheese

 

Recipes for the Preserving of Fruit, Vegetables, and Meat - screenshot


BONUS

PDF e-Text

47 Pages

100 Beef Jerky Recipes

 


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