How to Use Old Hickory Smoked Salt Edwards Process

Embed

Item Information help

  • 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.
blog comments powered by Disqus
Help Improve Our Site

Please take one minute to fill out our brief survey. Your feedback will help us improve Duke Digital Collections.

Thanks!