dc.contributor.author | Alexander, Maurice A. | eng |
dc.contributor.author | Stringer, William C. | eng |
dc.date.issued | 2006 | eng |
dc.description.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. | eng |
dc.identifier.other | G-02528-2006 | eng |
dc.identifier.uri | http://hdl.handle.net/10355/6518 | |
dc.language | English | eng |
dc.publisher | University of Missouri--Columbia. Extension Division | eng |
dc.relation.ispartofcommunity | University of Missouri--Columbia. Extension | eng |
dc.relation.ispartofseries | G - Agricultural Guides (University of Missouri--Columbia. Extension) ; 02528 (2006) | eng |
dc.rights | Archive version. For the most recent information see extension.missouri.edu. | eng |
dc.rights | OpenAccess. | eng |
dc.rights.license | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License. | |
dc.rights.license | Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information. | eng |
dc.subject | country-cured bacon | eng |
dc.subject | curing ingredients | eng |
dc.subject | smoking preparation | eng |
dc.subject.lcsh | Bacon | eng |
dc.title | Home curing bacon for a mild flavor (2006) | eng |
dc.type | Document | eng |