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.

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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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