IMPORTANT
Hints on Home Cx

1. Cleanliness is essential to successfi

2. The meat should be kept in a clean,
before curing.

3. Water used for cures, unless known
should first be boiled.

4. Watch the brine. If it gets sour o:
should be changed.

5. Keep the Cure in a cool place if poss

6. Curing should be completed in the |
fore the warm weather commences

7. Frequent repacking insures a unifo

8. Leave side bacon in cure about tw
days per pound of piece.

9, Leave shoulders and hams in cure co
or four days per pound of piece.

10. Meat removed from the cure should]
and hung to drip for 48 hours.

11. Standard Liquid Smoke improves tl
qualities as well as the palatability
other meats.

12. A light application of Standard Lig:
will improve the flavor of corned f

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(See back of this Book)