How to Use Old Hickory Smoked Salt Edwards Process

Item Information

• Description
  Illustrations of men working on smoked-meat production. Images of each page from this item are available. Searchable text is only available for the title page, index, and/or contents pages. Chapter headings: Pages 2 - 3: Advantages - Pages 4 - 5: Carcass; Curing Formulas - Pages 6 - 7: Curing Formulas (cont.) - Pages 8 - 9: Rubbing the Meat - Pages 10 - 11: Rubbing (cont.); Bones in a Ham - Pages 12 - 13: Curing Formulas - Pages 14 - 15: Curing Formulas; Meat, Country Color; Sausage - Pages 16 - 17: Curing Formulas - Pages 18 - 19: Canning Meats - Pages 20 - 21: Canning (cont.); Sausage - Pages 22 - 23: Sausage (cont.) - Pages 24 - 25: Sausage (cont.) - Pages 26 - 27: Beef; Cooking - Pages 28 - 29: Curing Formulas - Back Cover.

• Item ID
  CK0056
• Category
  Nicole Di Bona Peterson Collection of Advertising Cookbooks (1878 - 1929)
• Product
  Old Hickory Smoked Salt Edwards Process
• Title
  How to Use Old Hickory Smoked Salt Edwards Process
• Company
  Smoked Salt Co.
• Date
  1926
• Type
  Still Image
  advertisements
• Subject
  Meat/Fish/Poultry

• Copyright & Usage
  See the policy for this collection.