1324 



The Cornell Reading-Courses 



on the meat, making it dark in color and rank-flavored Juniper berries 

 and fragrant woods are sometimes added to the fire to flavor the meat. 



Filling the house. — Meat that is to be smoked should be removed 

 from the brine two or three days before being put in the smokehouse. 

 If it has been cured in a strong brine, it will be best to soak the pieces 

 in cold water overnight to prevent a crust of salt from forming on the 

 outside when drained. 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 

 house. All should be suspended below the ventilators and should hang 

 so that no two pieces come in contact, as this would prevent Uniform 

 smoking. 



Keeping up the fire. — 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. If the fire is 

 allowed to die down, the meat becomes cold and the smoke does not 

 penetrate readily. This results in heavy smoke on the outside and very 

 little on the inner portions of the meat. During the spring months and 

 in the summer a light fire may be started every second or third day for 

 two weeks, the meat being allowed to hang in the smokehouse until 

 sufficiently colored. When the fire is kept going steadily and an even 

 temperature is maintained, twenty-four to thirty-six hours will be required 

 to finish one lot of meat. Smoke will not penetrate frozen meat and it 

 will be necessary to extract all frost from it before filling the house. The 

 house should be kept dark at all times to prevent flies entering. As soon 

 as smoked sufficiently the meat should be cooled by opening the ventila- 

 tors or doors. When hard and firm it may be canvased or packed away 

 for summer use. 



Keeping smoked meats 



Smoked meat may be left in the smokehouse for some time dunng 

 moderate weather. The house should be kept perfectly dark and well 

 enough ventilated to prevent dampness. A dry, cool cellar or an attic 

 with free circulation 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 

 mu.^lin and bury them in a grain bin or other suitable place, the object 

 being to gain a uniform temperature and to keep away insects. A coat 

 of ground pepper rubbed into the piece before wrapping will be distasteful 



