Home meat curing guide
Contributors: Sontheimer Foundation
Publisher: Morton Salt, Morton International, Inc.
Published: 1990
Place of publication: Chicago, IL
Language: eng
Number of pages: 32
Subjects: Meat; Preservation; Cooking (Meat)
Notes: "An illustrated guide to curing ham, bacon, small cuts and sausage making"--Cover.

Includes bibliographical references (p. 32).