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dc.contributor.authorAlexander, Maurice A.eng
dc.contributor.authorStringer, William C.eng
dc.date.issued2006eng
dc.description.abstractMost 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.eng
dc.identifier.otherG-02528-2006eng
dc.identifier.urihttp://hdl.handle.net/10355/6518
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbia. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesG - Agricultural Guides (University of Missouri--Columbia. Extension) ; 02528 (2006)eng
dc.rightsArchive version. For the most recent information see extension.missouri.edu.eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.eng
dc.subjectcountry-cured baconeng
dc.subjectcuring ingredientseng
dc.subjectsmoking preparationeng
dc.subject.lcshBaconeng
dc.titleHome curing bacon for a mild flavor (2006)eng
dc.typeDocumenteng


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