Secrets of meat curing and sausage making

[this41uk]

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

[Oddley]

Ok, I have downloaded it and had a cursory look. Where can I get some, Zanzibar-Brand Pork Flavour....

[this41uk]

The same place that stocks Freeze Em Pickle.

Fun though isn't it

Tim

[lemonD]

Ok, I have downloaded it and had a cursory look. Where can I get some, Zanzibar-Brand Pork Flavour....

Ask and I shall obey http://cgi.ebay.com/Antique-Zanzibar-Spice-Box-B-Heller-Chicago-Illinois_W0QQitemZ160157021049QQihZ006QQcategoryZ21099QQcmdZViewItem

[Oddley]

Bloody hell. You actually found some...

[Bad Flynch]

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

[Ianinfrance]

Bloody hell. You actually found some...

Nope, just the box!! Bad luck. Chortle.

[KyleCaires]

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

[saucisson]

Fantastic !!

Nice post, and welcome...

On this occassion posting it twice is most welcome

Dave

[jeff_newman]

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]

[BakuBanger]

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

[saucisson]

Perhaps Jeff would like to explain himself ?

Dave

[Spuddy]

Unfortunately Jeff cannot be with us right now.

[m1cat]

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

cool never even know this web site existed