59 



" The best fuel for smoking meats is green hickory or maple wood smothered 

 with sawdust of the same material. Hard wood of any kind is preferable to soft 

 wood. Corn-cobs are the best substitute for hardwood, and may be used if 

 desired. 



" Meat that is to be smoked should be removed from the brine two or three 

 days before being put in the smoke-house. Washing the meat in tepid water and 

 scrubbing clean with a brush is a good practice. The pieces should then be hung 

 up to drain for a day or two. When drained they may be hung in the smoke- 

 house. All should be suspended below the ventilators, and should hang so that 

 no two pieces come in contact. 



" A slow fire may then be started, warming up the meat gradually. During 

 the winter months in cold climates it is best to keep the fire going continually 

 until the smoking is complete, holding the temperature at about the same point. 

 During the spring months and in the summer, a light fire may be started every 

 second or third day for a couple of weeks, the meat being allowed to hang in the 

 smoke-house until sufficiently colored. When the fire is kept going steadily, twenty- 

 four to thirty-six hours will be required to finish one lot of meat. Smoke will not 

 penetrate frozen meat. As soon as smoked sufficiently the meat should be cooled 

 by opening the ventilators or doors. When hard and firm it may be packed 

 away." 



Keeping Smoked Meats. — " A dry, cool cellar, or an attic with free cir- 

 culation, will be a satisfactory place for smoked meats at all seasons, if it is kept 

 dark and flies are excluded." 



"If to be held only a short time, hams and bacon will need only to be hung 

 out separately without covering. For longer keeping it will be necessary to wrap 

 them first in paper, and then in burlaps, canvas, or muslin, and bury them in a 

 grain bin (or in wood ashes) or other suitable place, the object being to gain a 

 uniform temperature" and to keep away insects. For absolute safekeeping for an 

 indefinite period of time, it is essential that the meat be thoroughly cured. After 

 it is smoked and has become dry on the surface, it should be wrapped in parch- 

 ment paper or old newspapers. Then inclose in heavy muslin or canvas, and cover 

 with yellow wash or ordinary lime whitewash, glue being added to the white- 

 wash. Hang each piece out so that it does not come in contact with other pieces. 

 Do not stack in piles." 



Trying Out Lard. — " Only the best of fat should be used for choice lard. 

 Leaf fat is the best. The back strip of the side also makes nice lard, as do the 

 ham, shoulder, and neck trimmings. Gut fat should never be mixed with the leaf 

 and back fat. It makes a strong-smelling lard and should be kept separate. All 

 scraps of lean meat should be cut out of the fat before trying out, as they are 

 very likely to stick to the kettle and get scorched, giving an unpleasant flavor to 

 the lard. When preparing the fat for trying, cut it into pieces from 1 to IV2 inches 

 square. They should be nearly^ equal in size, so that they will try out in about 

 the same time. Fill a clean kettle about three-fourths full, and put in a quart 

 of water, or, if convenient, a quart of hot lard. One or the other is necessary 

 to prevent the fat from burning before the heat is sufficient to bring out the 

 grease. Keep the kettle over a moderate fire until the cracklings are brown and 

 light enough to float. Frequent stirring is necessary to prevent burning. When 

 done, remove from the stove and allow to cool slightly, and then strain through 

 a muslin cloth into a suitable jar or crock. Stirring while the lard is cooling 

 tends to whiten it and make it smoother. A quarter of a pound of saleratus 

 (baking soda) added to each 100 pounds of fat has a like effect." 



