IN

HOME CURING
and
PREPARING OF MEATS

Curing with Salt and Smoke

— hundreds of years, attempts at meat curing have produced in-
numerable processes, but the most satisfactory methods are still salting and
smoking. Salt is the oldest known preservative, and has been used for
centuries. Salt, however, has only moderate preserving power and, when
used in much quantity, produces a flavor repugnant to most people. It was
discovered later, that the addition of wood-smoke made the curing more
efficient because smoke is a strong preservative. [he meat was found to be
more palatable after this treatment, because less salt was used and the
wood smoke added a delicious flavor. It also gave the meat an attractive
appearance. Since then, smoking has been a general practice.

In the old days, smoking was done in the smoke house. It was the only
known method, and incurred considerable trouble and many disagreeable
chores. The right kind of wood had to be found, the fire kept going, and
the process was long, drawn out, and inconvenient.

But Standard Liquid Smoke, the latest advance in meat curing, offers
better results by a new method, which is producing wonderful results and is
acclaimed by many who, in the past, had not been very successful in smoking
their meats.

Standard Liquid Smoke is simply the smoke of hardwoods condensed
into liquid form. When sponged or brushed on the meat it makes the cure
much more effective, while imparting a delicious mellow smoke flavor. The
method is so simple and easy that it has been adopted all over the West.

Points to Remember for Best Results

In selecting animals for butchering be sure that they are in good health,
not too fat or too lean, and not too old or too young, so that good full flavor
and tenderness will be assured.

STANDARD LIQUID SMOKE—Conceniraied Hardwood Smoke
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