Curing Pork on the Farm

By Fred J. Beard

This manual contains sensible information on Curing Pork on the Farm, and covers the areas of selection, method of slaughter, scalding and cleaning, dressing the hog, cutting and trimming, making sausage, rendering lard, making head cheese and scrapple, curing pork, and recipes for brine cure, dry cure, and yellow wash. (Cooperative Extension Work in Agriculture and Home Economics, State of Oklahoma)

• Format: Paperback
• Language: English
• ISBN: 1511644362
• ISBN13: 9781511644365
• Release Date: April 1914
• Publisher: Createspace Independent Publishing Platform
• Length: 34 Pages
• Weight: 0.13 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"