Improvements in or relating to the process of curing bacon and hams and reconditioning bacon and hams

摘要

162,902. Philp, A. April 12, 1920. Preserving bacon and hams.-Bacon and hams to be cured or reconditioned are immersed in a mixture of glycerine and water, with or without salt and cochineal, or a similar mixture may be injected into them.