Killing Hogs and Curing Pork
Creator
Ashbrook, F. G.
Anthony, G. A.
Date
1917
Subject
homemaking
Relation
Farmers' Bulletin
Number 913
Excerpt
CHOICE HAM AND BREAKFAST BACON can be produced by the farmer for much less than the cost of purchased meat.
The cheapest meat a farmer can use is the product of his own farm.
This is also true of the suburban or town farmer who fattens one or two hogs on kitchen and truck-garden wastes.
Many farmers, for the first time, this year will have their own meat supply.
Home-cured pork of the right kind always has a ready market and in many cases it will prove the best way to market hogs.
The home curing of pork is a good practice and should be more extensively adopted.
This publication explains how to slaughter hogs and cure pork. Butchering and cutting up the carcass, lard rendering, brine and dry curing, smoking, and sausage making are all discussed in the following pages.
The cheapest meat a farmer can use is the product of his own farm.
This is also true of the suburban or town farmer who fattens one or two hogs on kitchen and truck-garden wastes.
Many farmers, for the first time, this year will have their own meat supply.
Home-cured pork of the right kind always has a ready market and in many cases it will prove the best way to market hogs.
The home curing of pork is a good practice and should be more extensively adopted.
This publication explains how to slaughter hogs and cure pork. Butchering and cutting up the carcass, lard rendering, brine and dry curing, smoking, and sausage making are all discussed in the following pages.
Title
Killing Hogs and Curing Pork
File(s)
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