CURING PORK 291 



4. Tell of the dangers associated with its use. 



5. Give directions for treatment of plain salt pork. 



6. Tell of the treatment of cooled meat to produce sugar-cured hams 

 and bacon. 



7. Give the treatment for producing dry-cured pork. 



8. Describe the essentials of a good smoke-house. 



9. Tell how to carry on the smoking process. 



10. How should smoked meats be kept? 



11. What fats are best for lard? 



12. Tell how it is tried out. 



