The Morton Salt Book: Cutting Beef, Curing Beef, Making Jerky, and Preparing Wild Game

Here's the fourth installment of Morton Salts superior booklet, A Complete Guide To Home Meat Curing. This section tells you to how to cutting beef, curing beef, making jerky, and preparing wild game.

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Pictured here are sub-parts of the round: (1) the "knuckle, a tender cut; (2) the top round or inside round, which is good for curing; (3) the bottom or outside round, which is good for dried beef.
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