cutting, curing, canning, pork, animal husbandry department, agriculture department
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Much of the meat butchered on farms for home use spoils before it can be eaten. Furthermore, much of it that does not spoil is so well cured that it is "too salty to eat" without first being "soaked" or par-boiled. This is due largely to lack of knowledge of good methods and practices that make for safety in both curing and canning. Most farmers make it a practice to cure and can their summer meat supply during the fall or winter. Both the farmer and his wife take an active interest in providing and preparing this supply of meat for summer use, both realizing that a balanced diet must include meat in some form. Then too, the farmer is entitled to use some of the good products on his own table and the meat animals rank among his best. With these conditions in mind, this circular is prepared to point out certain definite methods of cutting, curing, and canning which have proved successful both on farm and in the South Dakota State College abattoir.
Helmreich, F. H. and Wright, Turner, "Cutting Curing and Canning Pork" (1926). SDSU Extension Circulars. 252.