The Butchers' and Sausage Makers' Red Book: How To Cure Meat and Make Sausages

This special re-print edition of "The Butchers' and Sausage Makers' Red Book" 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 1913. The demand for this rare book has brought forth the much needed reprint of this famous classic work. This unique book is printed in both English and German. Included are details on how to smoke, pickle and cure a wide range of meats, including hams, bacon, dried meat and more, as well as includes many recipes on sausage making. The Butchers' and Sausage Makers' Red Book will shed considerable light on age old techniques of meat preservation, including smoking and pickling. 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.