Description 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.
This edition is reprinted in accordance to Federal Law..
As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.
Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface.
The Butchers\' and Sausage Makers\' Red Book will shed considerable light on age old techniques of Meat preservation, including smoking and pickling.
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.
This unique book is printed in both English and German.
The demand for this rare book has brought forth the much needed reprint of this famous classic work.
Description 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
