How to Use Old Hickory Smoked Salt Edwards Process

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  • 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.
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