Preface to the Revised Edition
Introduction
How It All Began |
1
7
8 |
| CHAPTER I |
Curing Meat
Artery Pumping
Brining Meat
Cures
Reusing Brines
Spray (or stitch)Pumping
Vacuum Packing |
13
30
36
37
39
32
49 |
| CHAPTER II |
Smoking Meat
Smoke Generators
Smokehouse Controls
Smoking Procedures
Stuffers & Grinders |
55
61
75
65
90 |
| CHAPTER III |
Natural Casings
Salted Casings |
103
114 |
| CHAPTER IV |
Collagen and Synthetic Fibrous Casings
Curved Collagen Casings
Fibrous Casings |
123
126
129 |
| CHAPTER V |
Selecting and Storing Meat
Refrigeration
Sanitation
Grinding Meat
Meat Combinations |
141
143
144
157
163 |
|
| CHAPTER VI |
Permissable Ingredients in Meat Processing
Salt
Sweetners
Spices |
164
167
169
172 |
| CHAPTER VII |
Fresh Sausage
Diet Sausage
Making Patties |
180
181
185 |
| CHAPTER VIII |
Smoked and Cooked Sausages
Emulsified Sausage |
199
200 |
| CHAPTER IX |
| Specialty Loaves and Sausage |
265 |
| CHAPTER X |
| Game Meat |
290 |
| CHAPTER XI |
| Specialty Meat |
305 |
| CHAPTER XII |
Semi-Dry Cured Sausage
Relative Humidity
Sodium Acetate
Air Drying
Dry Curing, Government Specifications
Dry Curing Cooked Sausage
Sausage Drying Rooms |
343
346
347
349
352
353
358 |
| CHAPTER XIII |
Dry Cured Sausage And Meat
Dry Curing Ham |
381
382 |
| CHAPTER XIV |
Fish and Seafood
Preservation and Smoking |
409
410 |
|
| CHAPTER XV |
Wholesome Meat Act
Building Specifications |
452
455 |
| CHAPTER XVI |
Opening a Sausage Kitchen
How I Got Into Sausage Making
Kitchen Layout |
461
466
488 |
| CHAPTER XVII |
| 100-lb. Meat Combination Formulas |
492 |
| CHAPTER XVIII |
| Canning |
503 |
| CHAPTER XIX |
Favorite Recipes
Glossary
Spice Conversions
Index |
531
541
550
557 |
|