lo Sept., 1909.] Home Cured Bacon. 603 



HOME CURED BACON. 



TF. Smith, Pig Expert. 



An essential in curing bacon is not to excite the pig Ijefore killing, but 

 to keep him as quiet as possible. If over-heated or excited when killed, 

 the blood will be almost black, and the flesh will also be affected. 



In killing the pig, throw him on his right side by taking hold of the 

 near or left fore-leg, still holding the leg with the left hand. Take the 

 knife in the right hand, and cut the neck in a direct line with the chin, 

 but not too near the shoulder. When making the cut always draw the 

 knife after insertion back towards the chin ; by doing so there will be less 

 likelihood of shouldering. 



Two buckets of boiling water to one of cold makes a very good scald 

 (140 degrees Fahr.). As soon as the hair will come off the ears, clean 

 them well. Then turn the pig over in the tub with back up, take all the 

 hair from back and belly, leaving the head and feet until last. Clean 

 the skin well in the hot water before putting cold water over the pig. 

 Hang up as soon as possible, shave off all loose hairs, and scrub well 

 with scrubbing brush. Open the pig down the belly and through the 

 breast bone, clean out the inside well, lift the flares or leaf lard while the 

 carcase is hot, so as to let the latter cool properly. Leave the pig hang 

 in a cool place until the following morning. 



The cutting up should be as follows : — If into sides, chop the pig 

 down the backbone while hanging, then place each side on its back on a 

 table, and remove the head. Take the breast bone off with one rib, then 

 saw the backbone off towards the ham, take the blade bone out, and trim 

 ofl' all loose fat. Place the sides in a cool place, shake a little salt and 

 saltpetre over them. Let them remain for three or four hours in order 

 to drain, and then place the pork on a board or table slightly tilted, so 

 that the drip will run into a dish. 



For everv hundred pounds of pork, ten pounds of Black Horse coarse 

 salt, three ounces saltpetre, two pounds brown sugar, three ounces allspice 

 are used. Rub the ingredients well in on the flesh side, placing one 

 side on top of the other for twenty-four hours ; then turn sides upside down, 

 rub well on .skin side, using liquor in dish, and leave them lying flesh down- 

 wards, the top side on the bottom. Repeat this treatment everv morning 

 for eight days, carefully saving the liquor, and pouring it over the pork as 

 the salt is rubbed in. Then leave it for three da vs. Continue this process 

 every third day for twenty-one days, and then brush the salt off and soak 

 in cold water for sixteen hours. After this, wash out in hot water and 

 clean well, and hang up and dry with clean cloth. When thoroughly 

 drv, rub some olive oil on the outside skin, and smoke with kauri pine 

 sawdust (dry) for twenty-four hours. 



If it is necessary to keep the bacon for any length of time, hang it up 

 mside a freshly emptied flour .sack securelv tied at the neck. This will 

 allow the bacon to mature and keep it from the flies. The hams and 

 shoulders can be cut off after the curing is completed. 



Points Worth Remembering. 

 Do not make any unnecessarv cuts in the pork. It may be thought that 

 it will allow the salt to penetrate, but whilst that is so, it will also admit 

 the air and cause decav. Do not neglect to turn it the required number of 

 davs while in process of curing ; keep it in as cool a place as possible; be 

 sure and fill the blade pocket with salt every time you shift the sides ; rub 

 well around the ham and the armpits. 



