Meat curing made easy, and a new way to make sausage.

Item Details

Chicago, IL:, Morton Salt Company,, 1933., Softcover

First Edition, NF

4to. 8.5 x 11 in. 32 pp., printed throughout in red, blue & black. Photo illustrations, text illustrations.  Colour-illustrated lithograph softcovers, cover art view of bib overall-dressed butcher stuffing sausages by hand, w/ rear cover art touting the new Morton’s Seasoning for Sausage, and Sugar-Curing Smoke-Salt (slight shelfwear, minor rubbing), still a NF copy.

First edition of this uncommon cooking & butchering brochure from the Morton Salt Company touting their newly introduced Sausage seasoning during the Great Depression. Morton Salt Co. offers here specific instructions on cutting, trimming, curing, and how to properly use their sugar and wood smoke infused salt for meat curing, along with specific recipes and instructions on making liver sausage, bologna sausage, blood sausage, Frankfurters, jerked beef, and more. Worldcat locates 4 copies (Hagley, IA State, Chicago Hist. Mus., VA Tech).