Meat Curing Made Easy - Sausage Making and Many Uses for Mortons Salt

This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using Mortons Salt and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk. Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature. The chapters include: The Triple Action - Cure, Why Do More People Use Mortons Smoke-Salt than any Other Kind?, Made Easy of Butchering, The Better the Cure With Mortons Smoke-Salt, and more. This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.