- 1Preface
- 2Curing Pork the Year Around
- 3Scalding Hogs — (Copyrighted; Reprint Forbidden.)
- 4Scraping Hogs — (Copyrighted; Reprint Forbidden.)
- 5How to Cure Hams in Open Barrels. (Copyrighted by B. Heller & Co.;…
- 6Using Brine Twice — (Copyrighted; Reprint Forbidden.)
- 7Ice Water
- 8Cleansing Curing Packages — (Copyrighted by B. Heller & Co.; Reprin…
- 9Some Causes for Sour Hams — (Copyrighted; Reprint Forbidden.)
- 10Brine Absorbs Foreign Odors — (Copyrighted by B. Heller & Co.; Repr…
- 11Boiling Bologna — (Copyrighted; Reprint Forbidden.)
- 12Salting Fat for Bologna
- 13Directions for Momentarily Dipping Smoked Sausage Such as Bologna,…
- 14Curing Beef Cheeks for Bologna and Frankfurts — (Copyrighted by B.…
- 15Directions for Making Hamburger Sausage — (Copyrighted; Reprint For…
- 16Directions for Making Fresh Pork Sausage — (Copyrighted by B. Helle…
- 17Smoked Pork Sausage — (Copyrighted; Reprint Forbidden.)
- 18Smoked Colored Liver Sausage
- 19Tongue Blood Sausage — (Copyrighted by B. Heller & Co., Reprint For…
- 20Directions for Making Holstein Style Sausage — (Copyrighted; Reprin…
- 21Swedish Style Sausage — (Copyrighted by B. Heller & Co.; Reprint Fo…
- 22How to Color the Casings for Swedish Style Metwurst — (Copyrighted…
- 23How to Color the Casings for Polish Style Sausage — (Copyrighted by…
- 24How to Make Fine Quality Bockwurst — (Copyrighted by B. Heller & Co…
- 25Fresh Tripe and Pigs Feet
- 26Sweet Breads and Brains
- 27Lard Not Purified
- 28Compound Lard — (Copyrighted; Reprint Forbidden.)
- 29Cotton Seed Oil-Lard Compounds — (Copyrighted; Reprint Forbidden.)
- 30The Method Used for Refining Lard in Large Packing Houses — (Copyri…
- 31How to Render Tallow White, Odorless, Flaky and Soft, Like Lard in…
- 32Neat’s Foot Oil — (Copyrighted; Reprint Forbidden.)
- 33Age for Killing
- 34Preparing for Slaughter
- 35Killing and Dressing Cattle
- 36Skinning and Cutting
- 37Killing and Dressing Mutton
- 38Gutting
- 39Killing and Dressing Hogs
- 40Gutting Hogs
- 41Cleaning Casings — (Copyrighted; Reprint Forbidden.)
- 42Handling Hides — (Copyrighted; Reprint Forbidden.)
- 43Proper Storage of Hides — (Copyrighted; Reprint Forbidden.)
- 44Salt to Use in Salting Hides — (Copyrighted; Reprint Forbidden.)
- 45Quantity of Salt to Use on Hides — (Copyrighted; Reprint Forbidden.)
- 46How to Stack Hides When Salting — (Copyrighted; Reprint Forbidden.)
- 47How Long to Cure Hides — Trimming of Green Hides — (Copyrighted; Re…
- 48Salting Switches
- 49Tanning Skins — (Copyrighted; Reprint Forbidden.)
- 50Directions for Tanning Skins
- 51Polishing Horns — (Copyrighted; Reprint Forbidden.)
- 52Why Dried Beef Does Not Thoroughly Dry
- 53Bull-Meat Preferable for Sausage
- 54How to Make a Paper Barometer
- 55Sour Sausage
- 56Spiced Beef
- 57Sour Hams — How to Prevent
- 58Freeze-Em-Pickle Legal Everywhere
- 59Making Soap From Rendered Fat
- 60Why Bologna Draws Water When It Is Boiled
- 61Old Barrels Infected With Germs Will Cause Ropy Brine
- 62How to Make Fertilizer From Beef Blood
- 63Ice vs. Ice Machine in Small Plants
- 64What Is the Difference Between Potato Flour and Bull-Meat Brand Sau…
- 65Cause of Bologna Drawing Water and Being Short Grained
- 66Cause of Lard Foaming When Using Lard Purifier
- 67Imitation Bull-Meat-Brand Sausage Binder
- 68How to Construct a Modern Smoke House
- 69Preventing Pork Sausage From Souring in Warm Weather
- 70Is Freeze-Em Pickle Legal to Use?
- 71Advice to a Packer Who Was Deceived
- 72Advantages of Steam-Jacket Kettle in Rendering Lard
- 73Seasoning for Sausages
- 74Sole Manufacturers of Zanzibar Carbon
- 75Quickest Way to Cure Meats
- 76Difference Between Freeze-Em and Freeze-Em-Pickle
- 77Difficulties With Curing Brine and How to Overcome Them
- 78Tough and Salty Corned Beef
- 79Keeping Hams and Bacon Six Months
- 80Uses for Dried Beef Ends
- 81How to Prevent Hams From Souring in the Hock
- 82Building a Cooler
- 83Why Bologna “Takes Water” in Cooking
- 84Why Bologna Shrivels
- 85Advice on Curing Hams and Bacon
- 86Why Oil Separates From Lard
- 87Coating Bologna Sausage Not Necessary to Prevent Mould
- 88Making Soap From Tallow
- 89Plans for Sausage Factory
- 90Purifying Tallow
- 91How Packers Brand Their Hams
- 92Starting a Butcher Business
- 93Cutting Up Meats — Necessary for Experience
- 94Imitation Freeze-Em Pickle
- 95Souring of Ham in Smoke House
- 96Cleaning Casings
- 97Cause of “Rusty” Meat
- 98Salt for Brine — Boiling Brine — Ropy Brine
- 99Packing Eggs
- 100How to Test Vinegar
- 101Separating Water From Lard
- 102Coloring Sausage Meat Artificially Is Illegal
- 103Whitening and Purifying Tallow
- 104Meat Moulding in a Cooler
- 105Cause of Failure in Curing Bacon
- 106How to Treat Pork Which Is Too Salty
- 107Imitation Bull-Meat-Brand Sausage Binder
- 108Complying With Food Laws in Curing Meats
- 109Keeping Cured Meats in Cellars During Summer
- 110Strong Lard From Boars
- 111To Make Head Cheese and New England Style Ham Solid
- 112How to Prevent Mould on Sausage, Hams and Bacon
- 113Sharpening Knives and Plates of Meat Grinders
- 114How to Cure Meat From Farm-Killed Hogs
- 115Cause of Failure in Curing Meats
- 116Larding Needles — How Used
- 117Why Cooler “Sweats”
- 118Legality of White Berliner Brand Konservirungs-Salze
- 119Cold-Storine Is Now Legal
- 120How to Give a Bright, Red Color to Bologna and Frankfort Sausage Wi…
- 121How to Remove Wool From Green and Dry Sheep Pelts
- 122How to Make Peppered Beef
- 123Utilizing Fat Trimmings
- 124Making Bologna and Frankfurt Sausage
- 125Eliminate Meat-Curing Troubles
Secrets of Meat Curing and Sausage Making
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