Lloyd Augusta Hall invented curing salts that revolutionized the meatpacking industry while he worked as a chief chemist and director of research for Griffith Laboratories in Chicago.
The patent was received in 1951 and shortened the bacon curing process from 15 days to just several hours. He went on to receive 25 other patents for manufacturing and packing food products!
Mr. Hall was a graduate of Northwestern University with a bachelor of science degree in pharmaceutical chemistry.
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