cured meats, home economics department
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
The question of better and more extensive use of home grown products is always of interest to the farmer’s wife. This is particularly true if by their use she can reduce the cost of living and at the same time serve the family well balanced meals that mean right living and better health. Home butchering gives the family a meat supply that is much cheaper than that which can be purchased each day from the butcher shop. There is the advantage of having the finer cuts of meat a t a very nominal price. If interest has been taken in the right breeding and care of the animals, a high quality of meat is the result for even the cheapest cuts.
Wilder, Susan Z., "Cured Meats Temptingly Served" (1924). SDSU Extension Circulars. 183.