Morton Way of Curing Meat Promises Safe Uniform Cure
Exalts Morton method as superior for curing meat from rind to bone, claiming safe uniform cure and enhanced flavor for hams shoulders and bacon.
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Newspaper
Reporter Boyden
Location
Boyden, Iowa, United States of America
Date
Oct 12, 1944
Page
4
Exalts Morton method as superior for curing meat from rind to bone, claiming safe uniform cure and enhanced flavor for hams shoulders and bacon.
Wartime advice stresses careful slaughter and rapid cooling to extend meat supplies. Emphasizes selecting well fed animals, proper bleeding, and simple equipment. details for hogs and beef housing, chilling, wrapping, and freezing. Recommends standard cutting from agriculture college charts and discusses canning salt curing and smoke curing. Meat is described as essential for morale and food security.
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