THE HOME OF B. HELLER & CO.
CALUMET AVENUE AND 40th STREET, CHICAGO

When in Chicago be sure to visit our factory. We invite Inspection
and will be pleased to show you through our plant.B. HELLER & CO.

1

FIFTH EDITION
H
SECRETS OF
MEAT CURING
AND
SAUSAGE MAKING
——
HOW TO CURE
HAMS, SHOULDERS, BACON,
CORNED BEEF, ETC.
AND
HOW TO MAKE ALL
KINDS OF
SAUSAGE, ETC.
TO COMPLY WITH THE
PURE FOOD LAWS
——
PUBLISHED BY
B. HELLER & CO.
MANUFACTURING CHEMISTS
CHICAGO, U. S. A.
December, 1922

2

INDEX

• A
• Age for Killing, 173
• Ant-Bane, 295
• Aseptifume, 259
• Atomizer for Insecticides and Liquid Disinfectants, 299
• Auto-Glo, 290
• B
• Bacon, Advice on Curing, 217
• Bacon, Breakfast, How to Pump, 63
• Bacon, Failure in Curing, Cause of, 234
• Bacon, Heavy Bellies, How to Cure, 62
• Bacon, How to Keep for Six Months, 212
• Bacon, How to Keep for a Year, 90
• Bacon, How to Wash Before Smoking, 90
• Bacon, Light Bellies, How to Cure, 62
• Bacon, Molding, How to Prevent, 239
• Bacon, Sugar Cured Breakfast, 62
• Barometer, Paper, How to Make, 193
• Barrel Packing, 112
• Barrel Pork, Description of, 95
• Barrel Pork, How to Cure, 96
• Barrel Pork, Need Not Be Overhauled, 97
• Barrel Pork, Temperature for Curing, 96
• Bedbug Killer, 293
• Beef Cheeks, Direction for Dry Salting, 120
• Beef Cheeks, How to Cure for Bologna and Frankfurts, 119
• Beef Cheeks, How to Cure for Canning, 101
• Beef Hams, How to Cure,
  ...

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