Morton salt home meat curing guide pdf

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W juiciest home cured hams and bacon for their table. If you use Morton's. Smoke-Salt in curing your meat, you will never go back to the old methods. You get a finer* richer flavor with no under-cured or over-cured spots in any part of the meat. a vjynght 1941 by Morton Salt Company, Chicago— Printed in Morton's Recipes: (Recipe formulas courtesy of Morton Salt and others unknown.) Refrigerate and allow to cure 5 days per inch of meat thickness.The Morton Salt Home Meat Curing Guide is a “must have” for anyone wanting to learn how to properly cure many different meats including ham and bacon. Morton Salt can make curing your own meats as enjoyable as eating them. If you're ready to start curing, here are a few different recipes worth considering. Chapter 2 Perfect Curing Partners The Morton Salt family of curing products Chapter 3 Selection, Handling and Preparation of Ham and Bacon Proper meat