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Meat Curing & Sausage Making
Historic Book Collection on CD

Price: $14.97     SKU: B425     Qty:

The Meat Curing and Sausage Making collection is a great resource for people interested in the art and technique of working with meats as it was practiced from the late-1800s to the early 20th century. The 10 books in this collection are a fascinating treasure trove of recipes to cure meats and makes a huge variety of wonderful sausages, salamis and other dried meats. The 10th book is a bonus book - teaching you the methods of curing cheeses - an excellent accompaniment to your cured meats and sausages.

All the titles contained on this CD are listed below.

  1. Home Meat Curing 1941 - 58 pages
  2. Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc.; how to make all kinds of sausage, etc (1904) - 100 pages
  3. 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) - Robinson, James - 208 pages
  4. Butchers', packers' and sausage makers' red book (1913) - Sayer, George Jacob - 138 pages
  5. Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900) - Fulton, Albert Watson - 152 pages
  6. Recipes for the preserving of fruit, vegetables, and meat (1908) - Wagner, E. (Eduard) - 159 pages
  7. Modern practice of canning meats (1911) - Hamel, George Thomas - 106 pages
  8. Dehydration; the new and superior method of preserving foods, fruits, vegetables, meats and fish (1921) - Andrea, A. Louis - 36 pages
  9. Dehydrating foods, fruits, vegetables, fish and meats : the new easy, economical and superior method of preserving all kinds of food materials, with a complete line of good recipes for everyday use (1920) - Andrea, A. Louise - 243 pages
  10. Bonus Book: The Cold curing of cheese (1903) - Babcock, S. M. (Stephen Moulton) - 99 pages

Here are some images from one of the books:

And here is the table of contents of one of the books to give you an idea of the scope of the recipes contained in these volumes.

This CD runs on all Windows and Macintosh computers. You must have a web browser and Adobe Acrobat Reader - (available for free download if you do not have it installed on your computer.) The book index is organized in an HTML menu that is compatible with all browsers and the books themselves are in PDF format to allow them to be universally accessed. Many books on this CD are searchable and printable.

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Price: $14.97     SKU: B425     Qty:


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