Dried Beef
This machine takes the full piece of dried beef and cuts beautiful, thin slices, every slice whole and perfect.
Boneless Ham
Hard to slice by hand but the Peerless Slicer turns it out rapidly in beautiful, even slices which suit better and sell better. Twenty-five per cent more slices out of every ham.
Bologna
Just the thing for bologna; slices it in perfect, even slices of any desired thickness, which makes a very favorable impression.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
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To make a cheaper pork sausage, use 20 lbs. of beef to 80 lbs. of pork trimmings. Use the same quantity of “P” Best Spice (p. 16 ) and “Special Victor” (p. 24 ) as for the above mentioned. In hot weather use 12 ounces of “A” Savaline (p. 112 ) or Berkshire Preserver (p. 4 ) to 100 lbs. of meat to prevent the sausage from souring.