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It emphasizes how to produce safer, better-flavored meats and sausages using Morton's Sugar-Curing Smoke Salt and Morton's Sausage Seasoning. The text outlines modern approaches to curing and preserving surplus cuts, including equipment and selecting suitable hogs, and highlights recipes and product variety for home kitchens.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/meat-curing-made-easy-modern-methods-of-butchering/571297/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/meat-curing-made-easy-modern-methods-of-butchering/571297.png","ImageObject",442,249,{"name":88,"@type":89},"supergirl","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-15","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"This guide is aimed at whom?","Question",{"text":108,"@type":109},"It is written to help families who butcher and cure meat at home, and it also supports those who want to start this practice using clear, practical instructions.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What products does the guide recommend for curing and seasoning?",{"text":113,"@type":109},"Morton's Sugar-Curing Smoke Salt is presented for curing and smoking, and Morton's Sausage Seasoning is presented as a complete mixture to simplify seasoning and improve consistency.",{"name":115,"@type":106,"acceptedAnswer":116},"What modern approach does the guide promote for home butchering?",{"text":117,"@type":109},"It promotes a definite step-by-step plan, plus tools and equipment (including pressure cooker use for canning surplus cuts) to make curing and smoking quicker, simpler, and safer.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},571297,1792107645,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":40,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":140},962088121634,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","MEAT CURINGmade easy  \nAND A NEW WAY TO MAKE SAUSAGEMORTON SALT COMPANYCHICAGO,U.S.A.  \nBe Sure To Read This Page  \nFIRSTThe aim of this book is to be of real,practicalhelp to every family that now butchers andcures meat at home.It will also assist those whodo not butcher their own meat,but who would like to begin this thriftypractice.  \nEvery important step in butchering,trimming and curing is explainedon the following pages.By the use of actual pictures and in easy-to-understand language,we have endeavored to cover the whole processofhome butchering and curing in complete detail.  \nEven though you have never butchered before,you can,with this bookas your guide,do your own butchering,trimming and curing,just as suc-cessfully as those who have had years of experience.  \nMorton's Sugar-Curing SMOKE SALT and Morton's Sausage Season-ing are two products that have done much to simplify the problems ofputting up home-cured meat and sausage.They insure the finest flavoredmeats possible to produce and eliminate a great deal of labor and guess-work.  \nThe most modern methods of butchering,dressing and trim-ming the various cuts of pork are fully explained on pages 4to 25.  \nYou'll find complete instructions for curing your meat withMorton's SMOKE-SALT on pages 19 to 22.  \nMutton and Beef are covered on pages 26 and 27.AppetizingMeat Recipes on page 29.How to make Headcheese,Scrapple,Lard,ete.,on page 30.  \nVERYBODY wants the sweetest,juiciest,home-meat with Morton's SMOKE-SALT.This modern,cured hams and bacon for their table.We all like home-popular meat cure makes the job easier—makes itmade sausage when it is seasoned just right—has thatquicker and makes it safer.More than this,it adds aappetizing zest the whole family loves.new,delicious favor to the meat and improves its keep-It is easy now to have meat of better quality anding quality.superior favor when you use Morton's SMOKE-SALTLikewise,all lovers of home-made sausage find that  \nfor curing the meat and Morton's SausageSeasoning in making your sausage.  \nMorton's Sausage Seasoning is the answer totheir problems.This complete mixture takesthe uncertainty out of seasoning.It savesmixing your own ingredients.And it givesyour sausage the same,delicious flavor,thesame tempting taste every time.Retail dealers everywhere sell both theseproducts.Be sure to use them this season ifyou want the finest-flavored meat—the finesttasting sausage ever brought to your table.  \nFarmers everywhere are fast coming torealize that after raising good hogs,and feed-ing them to proper butchering condition,it isfalse economy not to turn out the finest qual-ity of meat they can produce.  \nHome meat curing is increasing every yearbecause over a million farmers have foundthat they can produce the highest quality  \n# MEAT CURINGMADE EASY\n\nOME butchering,curing and canningof pork is in the ascendancy again—more farmers join the ranks eachseason.Today most farmers are doing theirown butchering.  \ntion with animportant contribution.By elim-inating yesterday's tedious and long-drawn-out practices through providing a quicker,simpler,easier and safer way to cure and smokemeat—it renders a distinct service to thefarmer.By improving upon the thoroughnessof the cure and making more perfect thesmoking operation—it gives to the farmer amore efficient and dependable method withwhich to realize the advantages and economiesthat home-killing of meat affords.  \nThe place of the hog on the American farmis being restored to its proper importance.The past tendency of many farmers to sell alltheir pork at stockyard prices and buy it backat retail prices is rapidly changing.Such apractice is too expensive.  \nThe following is quoted from the UnitedStates Department of Agriculture Farmers'Bulletin No.1186 and more farm homes areyearly seeing the wisdom of this statement.  \nNo small part of the influence that hasswept in the present era of home butcheringhas come from the helpful work of state agri-cultural colleges—and the practi","cbCaiqMG5miol3kq","https://ap.wps.com/l/cbCaiqMG5miol3kq","pdf",13366226,"English","# Equipment\n## Kind of Hogs","[{\"question\":\"This guide is aimed at whom?\",\"answer\":\"It is written to help families who butcher and cure meat at home, and it also supports those who want to start this practice using clear, practical instructions.\"},{\"question\":\"What products does the guide recommend for curing and seasoning?\",\"answer\":\"Morton's Sugar-Curing Smoke Salt is presented for curing and smoking, and Morton's Sausage Seasoning is presented as a complete mixture to simplify seasoning and improve consistency.\"},{\"question\":\"What modern approach does the guide promote for home butchering?\",\"answer\":\"It promotes a definite step-by-step plan, plus tools and equipment (including pressure cooker use for canning surplus cuts) to make curing and smoking quicker, simpler, and safer.\"}]","MEAT CURING - MADE EASY - Modern Methods of Butchering | PDF",1791911529,6]