Butchers', Packers' and Sausage Makers' Red Book
WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Copyright, 1913 by GEO. J. SAYER
Hams should first be selected into:
Small hams from 7 to 12 lbs. average.
Medium hams from 13 to 18 lbs. average.
Large hams from 19 to 24 lbs. average.
For 100 lbs. of small hams, make the following brine:
5 gallons of water,
2 lbs. of granulated sugar,
8 lbs. of salt,
Before you pack your hams into tierces, make the following dry mixture of:
10 lbs. of salt,
George Jacob Sayer
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Index of Recipes
Directions How to Cure Hams, Picnic Hams, Shoulders, Shoulder Butts and Breakfast Bacon
Anweisung für Schinken, Schultern und Bacon (oder Dürrfleisch) zu salzen
Smoking Hams
Boiling Hams
Schinken zu Räuchern
Schinken zu Kochen
Sugar Cured Breakfast Bacon
Dürrfleisch oder Geraücherte Seitenstücke (Bacon)
Pumping Bellies
Heavy Bellies
Schwere Seitenstücke (Bacon)
Dry Salt Meats and How to Cure Them
Trocken-gesalzenes Schweinefleisch
How to Cure Spare Ribs
Pickled Hog Tongues
Spare Ribs
Pickled Hog Tongues
Pickled Pigs Feet
Corned Beef
Pickled Pigs Feet
Corned Beef
Rolled Corned Beef
Rolled Corned Beef
Dried Beef
Dried Beef
Liver Sausage
Gewöhnliche Leberwurst
“Braunschweiger” Liver Sausage
Braunschweiger Leberwurst
Extra Fancy Braunschweiger Liver Sausage
Fuer Hochfeine Braunschweiger Leberwurst
“Sardellen” Liver Sausage
Blood Sausage
Sardellen Leberwurst
Blutwurst
Tongue Sausage
Zungen Blutwurst
Schwartemagen (Head Cheese)
Head Cheese
Pork Sausage
Bratwurst (Pork Sausage)
Wiener or Frankfort Sausage
Bologna Sausage
Fleischwurst (Bologna Sausage)
Leona Sausage
Leonawurst (Leona Sausage)
Bockwurst
Bockwurst
Cervelat or Summer Sausage
Cervelat (Summer Sausage)
Salami Sausage
Landjaeger
Salamiwurst
Landjäger
Polish Sausage
Polnische Wurst (Polish Sausage)
Holstein Sausage
Minced Ham
Holsteinische Wurst (Holstein Sausage)
Minced Ham
New England Ham
Chopping and Mixing
Neu-England Schinken (New England Ham)
Das Hacken und Vermengen
Transcriber’s Notes
