The Journal of the Department of Agriculture, Victoria . 7. VIEW IN HANGING HOUSE AFTER BRANDING OF THE SIDES HAS TAKEN PLACE. a finely granulated state, and en top of this is placed a thick layer cfsalt. For mild cured bacon, this is all the curing that is required, and inabout 14 days the process is complete, after which the bacon is taken outand washed in cold water, and then should be in a state for selling asgreen bacon. If wanted as dried bacon, it must be hung in a drying. 8. CURING ROOJa^, SHOWING PICKLING PUMP. 10 March, 191^-] The Pig Industry. 167 room for 3 days in a temperatuiv of
The Journal of the Department of Agriculture, Victoria . 7. VIEW IN HANGING HOUSE AFTER BRANDING OF THE SIDES HAS TAKEN PLACE. a finely granulated state, and en top of this is placed a thick layer cfsalt. For mild cured bacon, this is all the curing that is required, and inabout 14 days the process is complete, after which the bacon is taken outand washed in cold water, and then should be in a state for selling asgreen bacon. If wanted as dried bacon, it must be hung in a drying. 8. CURING ROOJa^, SHOWING PICKLING PUMP. 10 March, 191^-] The Pig Industry. 167 room for 3 days in a temperatuiv of 90 deg. F., and is then available as pair liried hacon. If it is wanted as smoked liacrm. it must li; Inuv
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1902
