Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 17,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
This paperback brings back a rare 1921 classic on traditional farm butchery and meat preservation. You will learn age-old methods used in China to turn fresh cuts into shelf-stable staples. The pages cover everything from basic field dressing to creating salt pork and smoked sausages.
- Historic preservation methods You gain access to field-tested techniques that kept meat edible long before modern refrigeration.
- Detailed curing guides Follow clear steps for corned beef, scrapple, headcheese, and various dried pork preparations.
- Authentic recipe collection Explore traditional dishes like sun dried pork and pickled beef straight from the archives.
- Compact reference size The lightweight paperback fits easily on a kitchen counter or outdoor workbench.
- Homesteaders managing their own butchered animals
- Charcuterie hobbyists studying historical preservation methods
- Kitchens wanting shelf-stable backup protein during long power outages
- Home cooks interested in smoking and drying fresh meat
This facsimile reprint preserves the original layout and typography exactly. Expect slight background shadows or minor character variations from scanning old paper. Treat these marks as historical artifacts rather than printing errors. Pair the book with a reliable meat thermometer and food-grade curing salts for best results. Store your finished cures at consistent cooler temperatures to prevent spoilage. Always check local health regulations before selling any preserved meats you produce.
Who's This For?- Backyard farmers looking for low-tech preservation alternatives
- Survivalist groups planning long-term pantry supplies
- History enthusiasts exploring early twentieth-century agriculture
- Ranchers needing quiet reference material during processing season
Is this book set in a modern digital font?
No. It is a direct facsimile of the original 1921 edition and retains its historic typeface and page layout.
How many recipes are included?
The text covers numerous traditional methods and recipes across sixty pages, including multiple curing and drying techniques.
Can I use these methods at home?
Yes. The instructions focus on practical conservation steps that can be adapted for backyard setups or small family farms.
Does it cover cold smoking techniques?
Yes. The book includes dedicated sections on smoking meat alongside other preservation methods.
What should I expect from the print quality?
You will see a faithful reproduction of the public domain original, complete with expected scanning shadows and period-appropriate imagery.
Product Details
- Format Paperback
- Pages 60
- Dimensions 0.12 x 11.02 x 8.5 inches
- Author Carl Oscar Levine
- Introduction Sam Chambers
- Publication Date February 27, 2018
- Licensing Reprinted in accordance with Federal Law
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With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.