Can anyone suggest a good book on the old ways of long term meat preservation? I'm in that generation of folks who's grandad still raised hogs and his own vegetables, but he was completely dependant on refrigeration as far as the meat part of that equation. Probably because he grew up without much electricity and wasn't at all interested in going back to hanging meat in an old smokehouse just for the hell of it. At any rate, I AM interested in salt/sugar curing meat that will keep without refrigeration. Not something to be done half heartedly, so I'd like to find some older literature on the subject.