10 Oct., 1916.] Meat Preservation on the Farm. 



599 



SmoJcing. — If required, some of the salted meat may be subjected to 

 further treatment by smoking. In the case of beef, certain parts, such as 

 boned brisket, can be tied with stout string into rolls and smoked. 

 Corned legs of mutton should be dusted with pea meal and smoked into 

 mutton hams. Smoked corned ox tongues keep well, and the flavour is 

 preferred by many. After salting, the meat to be smoked should be 

 washed free of salt, hung up to dry, then placed in the smoke-house and 

 subjected to a cool smoke for from two to three days. A smoke can be 

 made by lighting a small wood fire in the smoke-house and covering it 

 lightly with sawdust. Place most of the sawdust in a circle round the 

 fire. See that the fire does not again spring into flame, but that the 

 sawdust goes on smouldering. 



2. — Treatment with Chemicals. 

 The practice of preserving meat with chemical agents is a recent 

 innovation in the curing of meat, and came into use within the last 

 thirty years. For preserving meat for sale, it is now prohibited, as 

 far as this State is concerned, by the introduction of the Pure Foods 

 Act. It is generally conceded the preservation of meat by means of 

 chemicals, though effective, is more or less dangerous, and should not 

 be practised where other processes can be substituted. Meats preserved 

 by the aid of chemicals when consumed are harmful to the human sub- 

 ject. In the very hot weather, the addition of a little boric acid to the 

 pickle in salting meat may be advantageous. Chemical preservation of 

 meat for farm use is not recommended. 



3. — Sterilization by Heat. 



Of the methods suggested sterilization, although perhaps requiring 

 a little extra care, is the least objectionable, and when properly con- 

 ducted, safest for meat preservation in the fresh state. The raw meat 

 must be free from disease and obtained under sanitary conditions, and 

 handled cleanly until sterilization is affected, and this must be done 

 before any fermentation or decay can possibly take place. 



Method. — (a) Reduce the size of the meat to be treated to not larger 

 than about 6-in. cubes, and it should be as uniform in size as pos- 

 sible. Place moat in a boiler that has a tight-fitting lid, add a little 

 salt, and sufficient boiling water to cover. Boil from ^i to f hour. 

 Then add about a pint of rendered fresh mutton fat. Replace lid and 

 again boil for a few minutes. Remove boiler to a cool place withont 

 disturbing lid till meat is required for use. Every time meat is taken 

 out of boiler for complete cooking, the boiler should be replaced on fire 

 and boiled up for about 15 minutes. Again place boiler in cool 

 place. Rapid cooling is a feature in the success of this process. 



In the absence of proper boilers a clean petrol or kerosene tin can 

 be substituted. Tbe meat should be boiled in this receptacle for about 

 I to ii hour, and a good coating of rendered fresh mutton fat poured 

 on while hot. Remove! to cool place, avIhto tlie fat will crust above the 

 meat. Every time fatty crust is broken again boil up for 15 minutes. 



Some of the better quality cuts may be roasted in the ordinary 

 way and while still hot dropped into the petrol tin containing the fresh 



