Show I Curing Meat Title Of I New Nev Bulletin Now Nov iI i I Ready At Colle College e Those who are fortunate enough to have meat animals on the farm to o slaughter for the family's use use during the winter should be in interested interested interested in- in I in Curing Meat on the Farm the latest bulletin to be I published by the extension service of the Utah State Agricultural i college The author of the publication I Professor H. H H. H Smith has boiled I down a quantity of information into four pages of help to those I who are Interested in the meat- meat 1 curing process at home I II I Professor Smith gives a recipe 1 i for brine for curing pork he tells I I how to make brine how to pack i the meat methods of overhauling I the time to leave in the cure I methods of dry-curing dry hanging I smoking keeping process of curI curIng cur- cur I Ing lug beef and mutton I A copy of this publication will willbe willbe willi i be furnished to you free by your county agent or by the extension service at Logan Just ask for circular No 52 |