Butchers', Packers' and Sausage Makers' Red Book

A practical handbook presents step-by-step instructions for curing, smoking, boiling, drying and packing pork and related meats, focusing on preservation methods that secure consistent flavor and shelf life. It provides formulas for brines and dry cures, describes pumping/injection and handling procedures to shorten cure time, and explains timing, repacking, rolling and sanitation practices. A wide selection of sausage and processed-meat recipes is included — liver and blood sausages, frankfurters, bologna, salami, summer sausages, head cheese and other regional varieties — with guidance on chopping, mixing and smoking. Appendices list supplies, machinery and practical tips, and parallel English and German texts aid broader use.