Show KILLING AND CURING OF PORK DESCRIBED the first of a series of three new publications issued by the utah agricultural experiment station on slaughtering of farm animals and the cutting and curing of meat deals with pork the other two soon to be released deal with beef and lamb professor harry H smith assistant station animal husbandman Is the author of all three circulars the preparation of meat on the farm for home use Is not a difficult task says professor smith in station circular no 80 domestic slaughtering cutting and curing of pork on the other hand the slaughtering of hogs and the curing of the meat are relatively simple tasks the twenty pages of this booklet to prove the authors contention clearly describe each step involved in the slaughtering and curing processes numerous illustrations are given which are an aid to following the directions given however professor smith emphasizes pha sizes the fact that it Is essential to have proper and sufficient equipment for efficient and rapid work in addition to the simple rules given for the slaughtering cutting and curing of pork professor smith briefly describes lard making pickling pigs feet and the making of bead cheese or souse copies of this publication station circular ho 80 which Is now ready for distribution will be sent without charge to anyone in the state on request address the division of dubu pubu cat ions utah experiment station logan |