title: The No-Salt Cookbook: Reduce or Eliminate Salt Without Sacrificing Flavor
author:  David C Anderson 
description: DAVID C. ANDERSON and THOMAS D. ANDERSON, father and son, have created more than 500 recipes for their Web site, saltfreelife.com. DAVID is a journalist with more than 30 years' experience writing and editing for national publications, including the Wall Street Journal, the New York Times, and The American Prospect. He lives in New York City. THOMAS is a self-taught chef and recipe writer living in Warwick, Rhode Island.
zlib_text: MEAT CURING
  Published by MORTON SALT COMPANY 
  Chicago.US.A. 
  and sent to you with the compliments of 
  your Morton Salt Dealer 
  
  T
  IHE aim of this booklet is to be of real practical help to every 
  family that now butchers and cures meat at home, or intends to 
  begin this thrifty practice. 
  We hope it is so illustrated and written that it will help you to make the 
  job easier, quicker, and safer, and at the same time help you turn out 
  better meat—meat that the entire family will enjoy for its improved 
  flavor and uniform goodness. 
  Every important step in butchering, trimming, and curing is covered 
  in the following pages; also the reasons why it will profit you to use 
  Morton's Smoke Salt for curing and smoking your meat. 
  Over a million farm families now use this improved meat curing Salt. 
  They have found it saves them time and work, keeps their meat sweet 
  and fresh much longer, and brings to their table hams and bacon of such 
  quality as they have never had before. 
  The reason for 