Secrets of meat curing and sausage making

Secrets of meat curing and sausage making

Postby this41uk » Sat Sep 15, 2007 3:05 pm

Hi

Secrets of meat curing and sausage making (Chicago : B. Heller & Co.)

Found this on the net.

The whole book is downloadable as a PDF

Haven�t had a good look at it yet but may have some good stuff in it.


http://www.archive.org/details/secretsofmeatcur00bhelrich

Looks like 1 for Oddley or Parson Snow.

Tim
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Postby Oddley » Sat Sep 15, 2007 6:34 pm

Ok, I have downloaded it and had a cursory look. Where can I get some, Zanzibar-Brand Pork Flavour.... :D :shock: :P
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Postby this41uk » Sat Sep 15, 2007 7:13 pm

The same place that stocks Freeze Em Pickle.

Fun though isn't it

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Postby lemonD » Sat Sep 15, 2007 8:43 pm

Oddley wrote:Ok, I have downloaded it and had a cursory look. Where can I get some, Zanzibar-Brand Pork Flavour.... :D :shock: :P

Ask and I shall obey http://cgi.ebay.com/Antique-Zanzibar-Spice-Box-B-Heller-Chicago-Illinois_W0QQitemZ160157021049QQihZ006QQcategoryZ21099QQcmdZViewItem
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Postby Oddley » Sat Sep 15, 2007 8:57 pm

Bloody hell. You actually found some... :shock:
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Postby Bad Flynch » Sat Sep 15, 2007 10:25 pm

I ahve an old summersausage recipe that came from the midwestern part of the U.S., some distance from Chicago where Heller's is. The recipe calls for Heller's Bull Meat Flour for a binder. The last time that I made this recipe was 30 years ago and I ate it as a boy when it was produced by its originator during the 1950s.

If I can still get Heller's Bull Meat Flour (in a 50 Lb bag, Ugh!), then maybe the spices are available somewhere.

http://www.alamoholly.com/sub5.htm
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Postby Ianinfrance » Mon Sep 17, 2007 9:34 am

Oddley wrote:Bloody hell. You actually found some... :shock:
Nope, just the box!! Bad luck. Chortle. :P
All the best - Ian
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Zanzibar Pork Spice mix

Postby KyleCaires » Mon Jan 21, 2008 12:00 am

Zanzibar Pork Seasoning fo 10 pounds of pork sausage:

Zanzibar-Brand Pork Flavour

3 TEASPOON CUMIN SEEDS
3 TEASPOON WHOLE BLACK PEPPER CORNS
3 TEASPOON CINNAMON
3 TABLESPOON TAMARIND PASTE (or 1 TABLESPOON ORANGE RIND)
3 TEASPOON CORIANDER SEEDS
3 TEASPOON TURMERIC
3 TEASPOON GARLIC POWDER
3 TEASPOON GINGER POWDER (or 3" of ginger finger, fresh grated)
1 TABLESPOON PAPRIKA
10 WHOLE CLOVES (PULVERIZED)
15 DRIED CHILI PEPPERS (or use 1 TABLESPOOON CHILI PEPPER FLAKES)

Place in your foavorite mixer/mortar-pestal/cuisinart etc and pulverize; this mix is appropriate for 10 pounds of sausage. Omitting the tamarind and cinnamon in place of allspice and 3 TEASPOONS of allspice and 1 TABLESPOON of ORANGE RIND works well for this spice mix. For a true recipe, add this dry mix to 10 pounds of sausage first, and allow to marinate overnight. The next morning add 3/4 cup of distilled white wine (or apple cider) vinegar to the mix. The addition of one TABLESPOON of RAW TURBINADO SUGAR follows the addition of vinegar. If you desire a spice mix for combining beef and pork mince in sausage using this recipe it is suggested that you add 1.5 TABLESPOON OF GROUND MUSTARD SEED to the mix. This is a recipe acquire from the late J.J Costa, a spice merchant. ~aloha
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Postby saucisson » Mon Jan 21, 2008 12:08 am

Fantastic !!

Nice post, and welcome...

On this occassion posting it twice is most welcome :D

Dave
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A great sausage making book for venison sausages

Postby jeff_newman » Wed Apr 29, 2009 2:00 am

I recommend the book by **** �**** sausage making recipes and know how� at www.******.com I purchased it last year and I have made some of the best tasting venison sausages I have eaten in years. There are also several recipes for venison brats, if your into brats. Try out the recipe for venison summer sausage at http://******/Venison-Summer-Sausage.html [/b]
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Postby BakuBanger » Wed Apr 29, 2009 4:27 am

Funny that this post from the 29th April says that you are thinking about buying the book. http://forum.sausagemaking.org/viewtopic.php?t=5052

Possibly a bit of blatant spam advertising?

Gerry
<a href="http://www.bakubangers.com">Sausages from Baku Bangers in Azerbaijan</a>
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Postby saucisson » Wed Apr 29, 2009 11:29 am

Perhaps Jeff would like to explain himself ?

Dave
Curing is not an exact science... So it's not a sin to bin.

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Postby Spuddy » Thu Apr 30, 2009 2:59 pm

Unfortunately Jeff cannot be with us right now. :twisted:
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Re: Secrets of meat curing and sausage making

Postby m1cat » Sun Feb 26, 2012 9:11 pm

this41uk wrote:Hi

Secrets of meat curing and sausage making (Chicago : B. Heller & Co.)

Found this on the net.

The whole book is downloadable as a PDF

Haven�t had a good look at it yet but may have some good stuff in it.


http://www.archive.org/details/secretsofmeatcur00bhelrich

Looks like 1 for Oddley or Parson Snow.

Tim


:D cool never even know this web site existed
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