1320 The Cornell Reading-Courses 



tender than the outside of the round. The round should be cut length- 

 wise of the grain of the meat in preparing for dried beef, so that the muscle 

 fibers may be cut crosswise when the dried beef is sliced for table use. 

 A tight jar or cask is necessary for curing. The process is as follows: 

 To each 100 pounds of meat weigh out 5 pounds of salt, 3 pounds of granu- 

 lated sugar, and 2 ounces of saltpeter; mix thoroughly together. Rub 

 the meat on all surfaces with a third of the mixture and pack it in the jar 

 as tightly as possible. Allow it to remain three days, when it should 

 be removed and rubbed again with another third of the mixture. In 

 repacking put at the bottom the pieces that were on the top the first 

 time. Let stand for three days, when they should be removed and rubbed 

 with the remaining third of the mixture and allowed to stand for three 

 days more. The meat is then ready to be removed froin the pickle. The 

 liquid forming in the jars should not be removed, but the meat should 

 be repacked in the liquid each time. After being removed from the pickle 

 the meat should be smoked and hung in a dry attic or near the kitchen 

 fire where the water will evaporate from it. It may be used at any time 

 after smoking, although the longer it hangs in the dry atmosphere the 

 drier it will get. The drier the climate, in general, the more easily meats 

 can be dried. In arid regions good dried meat can be made by exposing 

 it fresh to the air, with protection from flies. 



Plain salt pork. — Rub each piece of meat with fine common salt and 

 pack closely in a barrel. Let stand over night. The next day weigh 

 out 10 pounds of salt and 2 ounces of saltpeter to each 100 pounds of 

 meat and dissolve in 4 gallons of boiling water. Pour this brine over 

 the meat when cold, cover, and weight down to keep it under the brine. 

 Meat will pack best if cut into pieces about 6 inches square. The pork 

 should be kept in the brine till used. 



Sugar-cured hams and bacon. — When the meat is cooled, rub each 

 piece with salt and allow it to drain overnight. Then pack it in a barrel, 

 with the hams and shoulders in the bottom, using the strips of bacon 

 to fill in between or to put on top. Weigh out for each 100 pounds of 

 meat, 8 pounds of salt, 2 pounds of brown sugar, and 2 ounces of salt- 

 peter. Dissolve all in 4 gallons of water, and cover the meat with the 

 brine. For summer use it will be safest to boil the brine before using. 

 In that case it should be thoroughly cooled before it is used. For winter 

 curing it is not necessary to boil the brine. Bacon strips should remain 

 in this brine four to six weeks ; hams six to eight weeks. This is a standard 

 recipe and has given the best of satisfaction. Hams and bacon cured 

 in the spring will keep right through the suminer after they are smoked. 

 The meat will be sweet and palatable if it is properly smoked, and the 

 flavor will be good. 



