Curing Pork on the Farm (Paperback) (ISBN-13: 9781511644365)

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)

Author: Fred J. Beard
ISBN-10: 1511644362
ISBN-13: 9781511644365
Publisher: Createspace Independent Publishing Platform
Language: English
Published: 04/08/1914
Pages: 34
Format: Paperback
Weight: 0.13lbs
Size: 9.02h x 5.98w x 0.07d