Curing pork country style
By: [prepared by Bureau of Animal Industry, Agricultural Research Administration]
Edition: Rev. May 1953.
Series: Leaflet (United States Department of Agriculture) -- no. 273; Leaflet (United States. Dept. of Agriculture) -- no. 273.
Publisher: U.S. Dept. of Agriculture
Published: 1953
Place of publication: Washington, D.C
Language: eng
Subjects: Meat; Preservation; Pork; Curing
Description: Shows how to cure pork by the "dry", "pumping" and "sweet-pickle" methods; and gives instructions on the preparation, smoking, cooling, wrapping, and storage of meat.
Notes: "Issued March 1950."