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 packing houses, according to present American practice, including methods of converting by-products into commercial articles (1921) - F. W. Wilder and D. I. Isabel
Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables (1864) - J. R.
Recipes for the preserving of fruit, vegetables, and meat (1908) - E. Wagner
The modern packing house; complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American practice, including methods of converting by-products into commercial articles (1921) - F. W. Wilder and D. I. Isabel
Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables (1864) - J. R.
Recipes for the preserving of fruit, vegetables, and meat (1908) - E. Wagner