Food processing books

Books

Charcuterie: The Craft of Salting, Smoking and Curing Michael Ruhlman	Cheesemaking and Dairying: Making Cheese, Yoghurt, Butter and Ice Cream on a Small Scale Katie Thear	Home Smoking and Curing Keith Erlandson	Le Charcutier Anglais: Tales & Recipes of a Gamekeeper Turned Charcutier Berry Marc-Frederic	Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home Paul Peacock
Manual of a Traditional Bacon Curer Maynard Davies	Maynard: Secrets of a Bacon Curer Maynard Davies	The Sausage Book Paul Peacock	The Smoking and Curing Book 2nd Edition Paul Peacock

Wet-curing bacon
Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good
Making sausages
If you are producing your own pig meat, you will almost certainly want sausages.
Dry-curing bacon
How to dry cure bacon.