The Morton Salt Book: Curing Meat at Home

This excerpt from Morton Salt's superior booklet, A Complete Guide To Home Meat Curing, covers the process of curing meat at home - specifically pork - and introduces curing poultry.



separating loin
The process of separating the loin from the backbone. 
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A selection of the pork cutlets you could make when you're curing meat at home.
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Curing box
A curing box with a hinged lid and slat tray.
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A healthy slab of fat back, used when making lard or for seasoning other cooking.
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For the many varieties of sausage, use a good electric sausage stuffer like this one.
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A hand-cranked meat grinder, with liner and plate at left.
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Domestic geese, ducks, turkeys and chickens may be cured together where it is desirable. They should be cleaned, drawn and dressed in the usual manner with head and feet removed then hung up to chill or chilled out in ice water.
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