Home Curing Bacon for a Mild Flavor

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Home Curing Bacon for a Mild Flavor

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/6518

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Title: Home Curing Bacon for a Mild Flavor
Author: Alexander, Maurice A.; Stringer, William C.
Keywords: country-cured bacon
curing ingredients
smoking preparation
Date: 2006-09
Publisher: University of Missouri Extension
Abstract: Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor.
URI: http://hdl.handle.net/10355/6518
Other Identifiers: G2528

This item appears in the following Collection(s)

  • Extension publications (MU) [599]
    The items in this collection are the scholarly output of the faculty, staff, and students of the University of Missouri Extension.

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