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Curing Pork on the Farm

by Beard, Fred J

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Description

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)

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Product Details

  • Apr 8, 1914 Pub Date:
  • 1511644362 ISBN-10:
  • 9781511644365 ISBN-13:
  • English Language