Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 17,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
The Curing of Meat and Meat Products On The Farm brings time-tested preservation methods right to your kitchen shelves.
This specially reprinted classic teaches you how to prepare pork, beef, and lamb using reliable home techniques.
You get clear guidance on seasoning ratios, drying times, and safe smokehouse operation without guesswork.
Why You'll Love It- Historic precision. The methods originated in 1916 and have stood the test of time for generations of farmers.
- Broad protein coverage. You learn proven steps for curing pork, beef, lamb, and other common cuts.
- Smokehouse ready. The guide explains how to setup and run a personal smokehouse for consistent results.
- Compact footprint. At just 26 pages, it fits easily into any workspace or pantry shelf.
- Authentic format. You receive a faithful facsimile that preserves the original layout and vintage charm.
- Pork shoulder and fatback preservation
- Home cured beef and jerky projects
- Lamb leg and shoulder curing
- Cold smoking and air-drying setups
- Seasonal butchering workshops
- Adapt measurements carefully. Old recipes often use pounds and inches. Double check your modern scale before mixing salts and spices.
- Airflow matters most. Hang cured meats in a cool area with steady ventilation to prevent surface mold.
- Read the full guide first. Map out your timeline before handling any raw meat.
- Keep it dry. Store this paperback inside a sealed bag after use to protect the paper from humidity.
- Homesteaders processing their own cattle or hog harvests
- Heritage craft enthusiasts documenting historical food methods
- Gardeners looking to preserve summer meat supplies
- Farm instructors teaching practical survival skills
This book focuses on long-term preservation and bulk batch production.
You can slice and cook the finished batches throughout the year.
Does the text use modern fonts?No.
The edition prints the original 1916 type exactly as published.
You may notice slight shadows or vintage character shapes on some pages.
Is this a modern USDA recipe book?It tracks historical farming practices from the early twentieth century.
We recommend cross referencing with current local health guidelines before large scale production.
How many pages does the book contain?You will find exactly twenty-six pages of direct instruction and reference charts.
What happens if the pages are damaged during shipping?Contact our support team immediately for a replacement.
We package every paperback securely to prevent corner bends or creases.
Product Details- Author: K. J. Seulke
- Introduction: Sam Chambers
- Publication Date: February 26, 2018
- Total Pages: 26
- Dimensions: 0.05 x 11 x 8.5 IN
- Format: Paperback Facsimile Reprint
- Legal Status: Federal Law Compliant Public Domain Edition
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With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.