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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Curing Pork on the Farm

Curing Pork on the Farm

Paperback

General Animals

ISBN10: 1511644362
ISBN13: 9781511644365
Publisher: Createspace
Published: Apr 8 1914
Pages: 34
Weight: 0.13
Height: 0.07 Width: 5.98 Depth: 9.02
Language: English
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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General Animals