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.

veal - cutting steaks from leg
Cutting round steaks or cutlets from leg of veal. Veal rump is pictured in the center and veal steak at the left.
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