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252 Posts
Hi all,
The several conversations here about slaughtering hogs and what to do with it all afterwards got me to thinking. After a bit of research I confirmed what I suspected. Years ago I learned a LOT about the hows and whys of many of the procedures in killing and processing the meat. I have found a newer version of the guide I used that was published in 1973.
For a mere four bucks you can purchase the Morton Salt guide to meat cutting and curing. Now I have not seen the new version, but the old one I have includes killing, meat cutting, and curing the meat, plus a LOT more info for not only hogs, but also veal, beef, and lamb. This contains a wealth of information helpful to anyone who contemplates doing this work. And all for a mere four bucks. More than worth the price! I simply cannot recommend this information highly enough.
Morton Salt company has made this booklet available so cheap to help their sales of their salt and curing products. I can say that they are first rate products and certainly do what is advertised. Buy the booklet. Buy their curing products. Expect success in your meat production beyond your expectations.
http://www.c-els.com/sfCatalog.asp?sn=E032120020070034&pchid=10196
bearkiller
The several conversations here about slaughtering hogs and what to do with it all afterwards got me to thinking. After a bit of research I confirmed what I suspected. Years ago I learned a LOT about the hows and whys of many of the procedures in killing and processing the meat. I have found a newer version of the guide I used that was published in 1973.
For a mere four bucks you can purchase the Morton Salt guide to meat cutting and curing. Now I have not seen the new version, but the old one I have includes killing, meat cutting, and curing the meat, plus a LOT more info for not only hogs, but also veal, beef, and lamb. This contains a wealth of information helpful to anyone who contemplates doing this work. And all for a mere four bucks. More than worth the price! I simply cannot recommend this information highly enough.
Morton Salt company has made this booklet available so cheap to help their sales of their salt and curing products. I can say that they are first rate products and certainly do what is advertised. Buy the booklet. Buy their curing products. Expect success in your meat production beyond your expectations.
http://www.c-els.com/sfCatalog.asp?sn=E032120020070034&pchid=10196
bearkiller