Add to ORKGCircular containing general information on butchering and dressing pork, and curing pork with either brine or dry curing
10 pages; includes photographs, drawings and recipes. This archival publication may not reflect curr...
The most popular meat in our South Dakota farm homes is pork. Hogs are produced in all sections of t...
Circular containing rules and information for 4-H clubs, and information on raising pigs for competi...
Circular containing general information on butchering and dressing pork, and curing pork with either...
Value of meat in the diet; Reasons for canning and curing meat; Slaughter only healthy animals; Meat...
Farm curing of meat; Curing of beef; Curing of pork; Lamb and mutton on the farm; Extracts from the ...
There is nothing mysterious about curing pork on the farm and anyone who can follow the most simple ...
Much of the meat butchered on farms for home use spoils before it can be eaten. Furthermore, much of...
Extension Circular 65-214 discusses digestion and the conversion of feed to Pork for a Birth to Mark...
Circular containing general information on various aspects of efficiency in swine production
Extension circular 247 discusses slaughtering hogs and cutting pork on the farm. It includes everyth...
The curing of meat is a conservation technique widely used since ancient times to prolon...
"Choice ham and breakfast bacon can be produced by the farmer for much less than the cost of purchas...
At head of title: 5th ed. H.Contains advertising matter.Mode of access: Internet
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
10 pages; includes photographs, drawings and recipes. This archival publication may not reflect curr...
The most popular meat in our South Dakota farm homes is pork. Hogs are produced in all sections of t...
Circular containing rules and information for 4-H clubs, and information on raising pigs for competi...
Circular containing general information on butchering and dressing pork, and curing pork with either...
Value of meat in the diet; Reasons for canning and curing meat; Slaughter only healthy animals; Meat...
Farm curing of meat; Curing of beef; Curing of pork; Lamb and mutton on the farm; Extracts from the ...
There is nothing mysterious about curing pork on the farm and anyone who can follow the most simple ...
Much of the meat butchered on farms for home use spoils before it can be eaten. Furthermore, much of...
Extension Circular 65-214 discusses digestion and the conversion of feed to Pork for a Birth to Mark...
Circular containing general information on various aspects of efficiency in swine production
Extension circular 247 discusses slaughtering hogs and cutting pork on the farm. It includes everyth...
The curing of meat is a conservation technique widely used since ancient times to prolon...
"Choice ham and breakfast bacon can be produced by the farmer for much less than the cost of purchas...
At head of title: 5th ed. H.Contains advertising matter.Mode of access: Internet
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
10 pages; includes photographs, drawings and recipes. This archival publication may not reflect curr...
The most popular meat in our South Dakota farm homes is pork. Hogs are produced in all sections of t...
Circular containing rules and information for 4-H clubs, and information on raising pigs for competi...