Home Curing of Bacon and Hams

Focusing on the art of home curing, this comprehensive guide from the 1940s covers everything from the utilization of different pig parts to the principles of preservation. It includes essential topics such as breeding, slaughter inspection, and the necessary equipment for curing. Readers will find detailed methods for washing, smoking, and storing cured meats, as well as insights into managing bacteria and pests. The book also discusses local curing methods and offers guidance on judging the quality of home-cured bacon and hams.