This has been posted before... It is very interesting and worth the read....

[daveomak]

https://archive.org/stream/secretsofmeatcur05hell

It is free from archive.org along with other fine books etc....

 

[SmokyMose]

Very cool, Dave! I've bookmarked this. Thank you!
After checking out some of the pictures I have to get some mustache wax and really give the Mrs something to roll her eyes at :biggrin:
Dan

 

[sundown farms]

Thanks Dave. I enjoy old cookbooks and reading about how things were done years ago.  Although this is not what would be thought of as a cookbook it really is. If anyone is interested in such things then here is a link to a page of links - http://www.angelfire.com/md3/openhearthcooking/aaCookbook1900.html

 

[sundown farms]

Thanks Dave. I enjoy old cookbooks and reading about how things were done years ago.  Although this is not what would be thought of as a cookbook it really is. If anyone is interested in such things then here is a link to a page of links - http://www.angelfire.com/md3/openhearthcooking/aaCookbook1900.html

 

[bdskelly]

Thanks Dave!  That is so cool. I love all the photos of the Heller men. How'd they stay so skinny making all those goodies? b

 

[daveomak]

The gummint hadn't messed with all the food additives and stuff...  real sugar, real butter, lard.....  don't cha no....

 

[wade]

A fascinating book Dave. Thanks for sharing 

 

[GaryHibbert]

I downloaded that book, the last time this was posted Dave it makes for a very interesting read

Gary

 

[daveomak]

....  Yes it does....  There are some excellent points on taking care of meat...    The one point I particularly noticed was...  before curing a ham, the meat must be cooled to ~38 F,  completely to the bone or bone sour will occur... takes about 3 days they say.....   stuff added then immediately back in the cooler..

I still haven't found what freezem pickle is made of...  what ingredient they add, to do the miraculous stuff they claim...  I've seen the patent application but they don't list ingredients..

 

[okiegentleman]

My thanks for posting those address. I never cease to be amazed at the variety of information that seems to be at someone's fingertips. I once told a guy that an educated man is not someone that knows all the answers, but knows where to look when he needs them.

 

[bdskelly]

 

....  Yes it does....  There are some excellent points on taking care of meat...    The one point I particularly noticed was...  before curing a ham, the meat must be cooled to ~38 F,  completely to the bone or bone sour will occur... takes about 3 days they say.....   stuff added then immediately back in the cooler..

I still haven't found what freezem pickle is made of...  what ingredient they add, to do the miraculous stuff they claim...  I've seen the patent application but they don't list ingredients..

LOL  I down loaded this book and have been amazed at all the great old recipes.  I wondered about this Freeze em pickle stuff myself because its all over the book.  Found that its still being produced by Frisco Brand Spices http://www.friscospices.com/freeze-em-pickle.html

Says its got in it: Ingredients: Salt, Sodium Nitrite, Dextrose, Propylene.  

Propylene ??

b

 

[bdskelly]

 

....  Yes it does....  There are some excellent points on taking care of meat...    The one point I particularly noticed was...  before curing a ham, the meat must be cooled to ~38 F,  completely to the bone or bone sour will occur... takes about 3 days they say.....   stuff added then immediately back in the cooler..

I still haven't found what freezem pickle is made of...  what ingredient they add, to do the miraculous stuff they claim...  I've seen the patent application but they don't list ingredients..

LOL  I downloaded this book and have been amazed at all the great old recipes.  I wondered about this Freeze em pickle stuff myself because its all over the book.  Found that its still being produced by Frisco Brand Spices http://www.friscospices.com/freeze-em-pickle.html

Says its got in it: Ingredients: Salt, Sodium Nitrite, Dextrose, Propylene Glycol.  

Propylene ??

b

 

[daveomak]

 

[416bigbore]

 
https://archive.org/stream/secretsofmeatcur05hell

It is free from archive.org along with other fine books etc....

Hello Dave, I was digging deeper into the SMF thread archives  and run across the link you were telling me about earlier with all the great info. Would it be ok to continue in this thread on the topic of Bone Sour and or aging of the meat vs spoiled meat?  I still have a few more questions. Thanks Mike

 

[416bigbore]

 
Thanks Dave!  That is so cool. I love all the photos of the Heller men. How'd they stay so skinny making all those goodies? b

BD, my uneducated guess would be it had something to do with a certain winter time activity the Heller men played with their Mrs. during the cold winter months !

 

[ab canuck]

  That's cool. I downloaded it and will go through it.... I have a month or so here in the bush so why not. 

 

[416bigbore]

 
  That's cool. I downloaded it and will go through it.... I have a month or so here in the bush so why not. 

I to just started digging into it and so far I am starting to think this is Holy Grail of meat curing knowledge ! 

 

[daveomak]

Yes....  Go ahead with anything that pertains to meat curing... I found several books from the archive that had useful information....   Some of the info has to be taken with a grain of salt and compared to todays USDA regs..  BUT...  it's very useful for an overview for information that is not readily available today...   Did that sentence make any sense to you folks ???    It's kind of wishy washy...   Very difficult to be definitive about this meat curing stuff.....