The history of meat preservation and sausage making dates back thousands of years, reflecting humanity’s need to store food safely and extend its shelf life. Early civilizations used methods such as drying, salting, smoking, and fermenting to protect meat from spoilage, with evidence of these techniques found in ancient Egypt, China, and Rome. Curing meats with salt and nitrates became a common practice, leading to the creation of sausages and other preserved meat products that could be transported and stored for long periods. In the Middle Ages, smoking and spicing meats were refined, both for preservation and flavor, while sausage making evolved as a way to use every part of an animal efficiently. The 19th and 20th centuries introduced industrial canning, refrigeration, and vacuum-sealing, revolutionizing meat storage and distribution. Today, traditional methods like curing, smoking, and sausage making continue alongside modern techniques, preserving both culinary heritage and food safety.
All of the book titles that are included in this DVD are listed as follows:
Secrets of Meat Curing and Sausage Making; How to Cure Hams, Shoulders, Bacon, Corned Beef, etc (1904) - 100 Pages
The 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 (1916) - 312 Pages
Butchering and Curing Meats in China (1921) - 59 Pages
The Modern Packing House (1921) - 594 Pages
The Modern Packing House New Edition (1922) - 498 Pages
Packing House and Cold Storage Construction (1915) - 362 Pages
Home Meat Curing (1941) - 58 Pages
Home Pork Making a Complete Guide (1900) - 152 Pages
Meats, Poultry and Game; How to Buy, Cook and Carve, with a Potpourri of Recipes (1919) - 160 Pages
Modern Practice of Canning Meats (1911) - 106 Pages
Practical Carving (1887) - 44 Pages
Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions (1950) - 72 Pages
Text-Book of Meat Hygiene, With Special Consideration of Antemortem and Postmortem of Food Producing Animals (1943) - 484 Pages
The Art of Carving (1899) - 60 Pages
The Whole Art of Curing, Pickling, and Smoking Meat and Fish, both in the British and Foreign Modes (1847) - 208 Pages
Butchers, Packers, and Sausage Makers Red Book (1913) - 138 Pages
Chemical Examination of Canned Meats (1899) - 16 Pages
A Ranchmans' Recollections An Autobiography In Which Unfamiliar Facts Bearing Upon the Origin of the Cattle Industry in the Southwest of the American Packing Business are Stated and Characteristic Incidents Recorded by Frank S. Hastings (1921) - 296 Pages
Canning Meat at Home (1984) - 8 Pages
War Food Practical and Economical Methods of Keeping Vegetables, Fruits, and Meats (1917) - 97
The Packer's Encyclopedia Blue Book of the American Meat Packing and Allied Industries (1922) - 552 Pages
Hotel and Restaurant Meat Purveyors: Improved Methods and Facilities for Custom Service Houses (1966) - 54 Pages
Handbook on Cutting Lamb (1950) - 33 Pages
The Slaughter of Animals for Food (1913) - 28 Pages
Descriptions of Occupations Slaughtering and Meat Packing (1918) - 56 Pages
The Modern Butcher (1906) - 168 Pages
The Retail Butcher (1911) - 114 Pages
The Butchers Manual (1890) - 32 Pages
A Plan of Action for Feeding, Slaughtering and Packing Beef in Glasgow and Eastern Montana for the Overseas Market (1974) - 114 Pages
Survey of Distribution Practices for Prepackaged Frozen Meat (1956) - 34 Pages
Receiving, Blocking, and Cutting Meats in Retail Food Stores (1953) - 74 Pages
Beef Carcass Boning Lines Operations, Equipment, and Layouts (1972) - 26 Pages
Principles of Layout for Self-Service Meat Departments (1954) - 50 Pages
A History of the Frozen Meat Trade, An Account of the Development and Present Day Methods of Preparation, Transportation, and Marketing of Frozen and Chilled Meats (1912) - 586 Pages
Vinegar: Its Manufacture and Examination (1916) - 236 Pages
The Manufacture of Vinegar: Its Theory and Practice, with Especial Reference to the Quick Process (1860) - 314 Pages
Grape Vinegar (1912) - 32 Pages