Farm pork curing method from New South Wales guide
An expert in the New South Wales Farmer and Settler details farmhouse pork curing. The procedure covers brine composition, meat preparation, brining times, temp control near 45 deg F, periodic turning, washing with soda solution, drying, smoking, and final storage. It warns against over salting bellies and middles and notes pest risks to undeveloped sides.
MENTIONED IN THIS ARTICLE
New South Wales
Liverpool
Woods Great Peppermint Cure Ad in Toodyay
An old advertisement for Woods Great Peppermint Cure targets readers in Toodyay offering bronchial cough relief. The ad lists pricing at 1s 1d and 2s 9d and promotes the product as a remedy for persistent coughing.
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