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

by B. Heller & Co.

For Curing Hams, Bacon, Tongues, Dried Beef, Pickled Pork, Pigs Feet, Head Cheese, Meat, etc., and for Salting Trimmings for Bologna and Frankfurt Sausage. It does not contain any ingredients prohibited under the National or State Pure Food Laws.

The Red Konservirungs salt is added to the uncured sausage meats intended for smoking, just as salt or spices would be added.

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B. HELLER & CO’S. HAM-ROLL-INE

A Meat Curing Preparation used in Making Prepared Ham Rolls

Ham-Roll-Ine is a powdered preparation put up expressly for curing Ham Trimmings used in making Sausage or Ham Rolls. It produces a Fine, Mild Cure, and gives the meat a beautiful appetizing color and excellent flavor.

Ham or Sausage Rolls in which Ham-Roll-Ine is used are kept in a fresh, appetizing condition when displayed on the counter, thereby greatly increasing the sales.