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. 



