The Preservation of Food in the Home. — Part III 1317 



frozen solid, and it can then be kept through the winter unless there is a 

 very warm spell. This method is applicable only to localities where 

 snow and continued dry cold weather prevail during the winter months. 



Cooking 

 Partial cooking and packing in jars is also resorted to as a means 

 of preserving meat in some localities. This method is applicable to 

 a larger territory than either of the methods already given. It will 

 be the most satisfactory in the keeping of fresh pork in any instance. 

 Slice the loin and side meat or any portion of the carcass desired and fry 

 until a little more than half done. Pack the slices as closely as possi- 

 ble in a stone jar and cover with hot lard. As the meat is wanted for 

 use it may be removed from the jar and warmed up. If the jar is to 

 stand for any length of time after it has been opened without using from 

 it, it will be best to cover the top over again with lard. It is better to 

 use several small jars than one large one. They should be kept in a 

 cool, dark cellar to insure safe keeping of the meat. 



CURING MEATS 



Meat must be properly and thoroughly cooled to insure good keep- 

 ing qualities when cured. If salted before the animal heat is out, the 

 shrinkage of the muscles causes the retention of injurious gases, giving 

 an offensive odor to the meat. Neither should meat be frozen when 

 salted, as the action of the frost will prevent the proper penetration of 

 the salt and uneven curing will result. It is important, also, that cur- 

 ing should begin as soon as the meat is cooled and while it is still fresh. 

 Tainted meat may be cured so that it will keep, but nothing in the line 

 of preservatives can bring back the natural flavor when it is once lost. 

 The safest rule to follow is to salt meat as soon as the animal heat is 

 out, and before it freezes or starts to decay. Ordinarily twenty-four to 

 thirty-six hours after slaughtering will allow sufficient time for cooling. 



Vessels for curing 



A clean hardwood barrel is a suitable vessel in which to cure meat. 

 A barrel made for the purpose is best, but where it cannot be had a 

 molasses or sirup barrel will answer. 



A kerosene barrel that has been burned out and used for a water barrel 

 for some time is often used for a meat barrel. The important point is 

 to have it clean and tight enough to prevent leakage. A large stone 

 jar is the best vessel that can be had. One holding 25 or 30 gallons is 

 expensive, however, and must be carefully handled to prevent breakage. 



