Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

"Secrets of Meat Curing and Sausage Making" by B. Heller & Co. is an instructive handbook from the dawn of the 20th century. Primarily aimed at butchers and sausage artisans, this book explores both the art and methodology involved in preserving meats and preparing diverse sausage varieties, all while keeping in mind the emerging Pure Food Laws of the time. The initial discussions stress that proficient meat handling is necessary to ensuring optimal quality. It points out that many problems in meat processing have their roots in incorrect procedures. The core message is that by selecting the right curing ingredients and adhering to structured approaches, such as the signature "Freeze-Em-Pickle" method, producers can consistently achieve superior products that are also compliant with the era’s increasingly strict food safety laws.