Home Meat Curing Made Easy

Detailed instructions and historical insights into home meat curing are presented in this vintage guide, making it ideal for enthusiasts of meat preparation. The book covers various topics, including butchering techniques, nutritional facts, and specific curing methods like Sweet Pickle Cure and Canadian Style Bacon. Enhanced with illustrations and practical tips, it serves as both a practical manual and a fascinating read for those interested in the art of meat curing. A new introduction adds contemporary relevance to this classic resource.