1908 Book: Secrets of Meat Curing and Sausage Making

Post by **redzed** » Tue Jan 19, 2016 20:10

Here is a great resource about the Chicago meat processing industry published when my grandfather was 18 years old. Written for the meat trade it contains a large number of recipes and descriptions of the processes. It's also interesting to see the ingredients used and methods used to boost profit. And even as early as 1908 the recipe for "Polish Sausage" has little in common with what they were making in Poland.

Since the copyright to this book has expired, it's available for free download here:
https://openlibrary.org/works/OL1644424 ... age_making

Happy reading!

Post by **redzed** » Wed Jan 20, 2016 21:03

Below is a scan of the recipe for Polish sausage from the book. It was published by the company that made Freeze-Em Pickle which was at that time a nitrate and salt mixture. I have been unable to find the proportions. A version of Freeze-Em is still available http://www.friscospices.com/p-212-freeze-em-pickle.aspx

Bull Meat Brand Flour was a binder-extender. In 1908 its composition was a secret. A version is still available today, and it contains fine ground corn, wheat, rye, oats and rice. And it looks like it is still popular among producers. http://www.nassaufoods.com/uploaded_fil ... atalog.pdf