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Will do. I enjoy collecting and trying vintage/historical recipes and formulations. Right now, I'm working on translating what I think is a 4th edition (c.1912) of Die Fabrikation feiner Fleisch- und Wurstwaren. It's smaller than current editions, and printed in a Fraktur typeface that was...

Sorry, but no. These sausage variations are the only Zanzibar formulations I've seen, and I think they all originate from one original post. Sorry not to be able to give you better info. - tom

There is a source in North Carolina for Irish peat, sized specifically for use in smokers. I was looking for peat for smoking Irish Hams, at some point in the future, and saw the site. I know you say you've sourced peat from Scotland, but you may want to consider a domestic source. They offer...

My wife was pointing out some cookie racks to replace the ones I currently use for drying fresh sausages after casing (the finish on the ones I have now is beginning to flake). I looked at them and realized they would be perfect for the cold smoker I am building. Less costly than purpose-built...

FYI: the linked forum has evolved. The new URL is http://mathewsinc.com/forums-home/topic/smoker-plans/

I tried both when I was considering a BUG. For a .40 in an ultra-compact, light configuration, I really think you need to shoot both for more than a few rounds, and preferably include drills that start with drawing from a rig similar to the way you intend to carry. I'd recommend about 100 rounds...

Just saw this thread. Méchoui, a Moroccan preparation of goat or lamb, is often though of as spit-roasting, but it also refers to a Moroccan and Algerian tradition of cooking in a clay-lined pit, mostly buried, that looks rather like a very large tandoor. When I say large, I mean large enough...

In my experience, it depends on where you are. Sam's Club's meats are supplied regionally, as far as I can tell, with the suppliers being different, here in Virginia, even at stores two hours apart. At my local store (we have five in the greater Richmond area), The meat is not injected and is of...

I'm not sure where these should go, because they don't fit neatly into any one category. These are all vintage books on meat processing, now in the public domain, and free for download. The modern packing house; complete treatise on the design, construction, equipment and operation of meat...

I thought this might be of interest to those interested in food history. It's in the public domain and free for download. Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining...

If you look at Ockerman's writeup at the beginning, this was clearly directed at the industry, as the price of the hardcopy was several hundred dollars. It is apparently out of print, now, which may be why it is available through OSU's Knowledge Tree. A single used copy is being offered through...

Zanzibar Brand was a line of spices, seasonings, and other products for butchers and packers, as well as retail, from B. Heller & Co., of Chicago. The Zanzibar Brand line expanded to include completely unrelated products such as cleaners, paper products, ink, and a variety of other things...

That's the theory. Yep. Some combinations work better than others. Not all will work or be particularly good. The information in the directions varies greatly, and depends entirely on what Ockerman was able to learn about one company's procedure versus another's. So some directions are more...

OK. Ockerman went around to meat producers all over the world and collected formulations for various sausages and proceesed meat products. Each product in the book is broken down into four categories, represented as tables: Main ingredients; Curing ingredients (or Curing Ingredients and...

Of course! Posted in the Sausage forum. Links follow: Zanzibar Brand Pork Seasoning Recipes Zanzibar Brand Pork and Beef Seasoning Recipes Zanzibar Pork Sausage Recipe - tom

This recipe is a Zanzibar Brand-recommended recipe for using Zanzibar Brand Pork Seasoning, noted in the J.J. Costa recipe for Zanzibar Brand Pork Seasoning. Zanzibar Brand seasonings were made by B. Heller & Co., Chicago, and were referenced in B. Heller & Co.'s 1922 book, Secrets of meat...

These recipes allegedly come from a Mr. J.J. Costa, who was variously reported to be a spice merchant or a former employee of B. Heller & Co., who mixed the Zanzibar Brand seasonings on a regular basis. Regardless, the seasoning does closely match the ingredient lists on vintage Zanzibar Brand...

These recipes allegedly come from a Mr. J.J. Costa, who was variously reported to be a spice merchant or a former employee of B. Heller & Co., who mixed the Zanzibar Brand seasonings on a regular basis. Regardless, the seasoning does closely match the ingredient lists on vintage Zanzibar Brand...

I have some seasoning recipes that theoretically reproduce the Zanzibar blends for pork and beef, according to the original poster of the recipes. How accurate they are is a separate matter, but license to produce the seasonings still exists, and the recipes were allegedly from a former Heller...

I'll be interested to see how this works over time. Traditional meat mixer and paddle design is a compromise between efficient mixing and heat transfer from the friction of the blades - achieving a good mix without destroying the texture of the grind and smearing the fat. I'll be interested to...