The Morton Salt Book: Butchering Lamb and Curing Meat at Home

This excerpt from Morton Salt's booklet "A Complete Guide To Home Meat Curing" takes you through the process of carving a lamb carcass into separate cutlets and provides further detail on curing and storing beef, pork, poultry, and wild game. Originally published as "FINAL INSTALLMENT FROM THE MORTON SALT BOOK" in the May/June 1973 issue of MOTHER EARTH NEWS.

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