This special re-print edition of "The Curing of Meat and Meat Products On The Farm" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1916. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included in this short guide are details on how to prepare and cure meat at home, including pork, beef, lamb and more through a variety of techniques, including through the use of a smokehouse. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.