SWINE. 397 



nate layers of fat and lean; 4, 5, and 6, are what the packers call &quot;mess&quot; pork; but when 

 exclusively fat or without lean meat, is called &quot; clear mess &quot; pork. 



When used for bacon, this portion of the carcass is cut in long strips, such being very 

 convenient for smoking; when only salted, to be used as salt pork, it is cut in pieces most 

 convenient for packing. The head should be split down the face, and the jowls, or chops, 11, 

 separated. These are generally salted and smoked. The remainder of the head, with the 

 ears and feet, together with the trimmings of the hams, may be boiled and made into head 

 cheese ; or the feet, legs, ears, and snout, may be used as pickled souse. 



Packing Pork. Clear, fat pork will never become oversalt, no matter how much 

 salt may be used in packing; a certain amount only being taken by the meat, while the sur 

 plus, if there be any, will remain undissolved in the brine. A new, clean oak barrel is best 

 for packing pork. Cover the bottom of the barrel with an inch of dry, coarse salt; then 

 pack the pork in even layers, the skin coming in contact with the sides of the barrel in 

 circles; cover each layer with the same quantity of salt, filling all the spaces. The pieces of 

 pork should be packed as closely and compact as possible. When the barrel is filled, cover 

 the top layer with an inch of salt, and make a strong brine and fill the entire barrel so that 

 the meat will be entirely covered with it. Some simply turn water into the barrel and leave 

 the brine to make itself by dissolving the salt, but we think the first method is to be preferred, 

 as the salt then takes effect at once upon the meat. Never pack pork until- it is entirely cold, 

 or until all the animal heat has left it, which will require more time than one would suppose. 

 Brine should also never be put to the meat until it is as cold as may be. 



Pork cured in the above manner will keep sweet in any climate or weather; but it 

 must always be kept covered with brine. Small, floating pieces must always be removed 

 from the barrel. Never pack any joints or bloody scraps with the clear pork; hams, shoulders, 

 back-bones, etc., must be packed by themselves. Never pack pork in a bari el or cask that 

 has been used for any other purpose. From forty to fifty pounds of salt are generally used 

 for a barrel of pork, but if double this quantity be used, no harm will result for reasons pre 

 viously given. The best quality of salt should always be used. Sometimes a small quantity 

 of saltpetre is put into each barrel. This hardens the pork, and gives it a reddish color. 

 Pork should always be kept well covered with brine, and the barrel should be looked into 

 occasionally to see that it does not leak. Carelessness in this respect has sometimes caused 

 the loss of large quantities of meat. 



Curing Hams and Bacon. Before putting into the pickle, the hams and shoulders 

 should be trimmed in such a manner that there will be no loose masses of fat lying at the 

 lower end; all such pieces should be cut off and tried up with the lard. The hams, shoulders, 

 and other parts of the animal, counting bones as well as the pieces designed for bacon, should 

 be salted by themselves, and never with the clear mess pork. These should be cured just 

 enough to season them for cooking without* freshening, as the smoking is in part a preserva 

 tive process; besides, if made so salt as to require freshening before cooking, the fine flavor 

 of the meat is lost, and its quality greatly injured. If any portions of the meat to be put 

 into the pickle are bloody, the blood should first be washed out; otherwise it will soak out in 

 the pickle, rise to the top in a bloody scum, and finally taint all the meat. A syrup or molas 

 ses barrel, made from cypress wood, makes an excellent barrel, and is easily obtained, for 

 pickling hams and bacon. There are various recipes in use for curing hams and bacon, by 

 both the method of dry salting and pickling, some of which are as follows: 



For 100 Ibs. of bacon or hams: Take 4 gals, water, 6 Ibs. of salt, 2| oz. saltpetre, l Ibs. 

 A or granulated sugar; boil and skim carefully, and turn on when cold. The same receipt 

 is equally useful for beef, during all except the hot months. 



Another method: Make a pickle in the proportion of a pound and a half of salt, and 

 half a pound of sugar to a gallon of water. Boil and skim; and when sufficiently cool, pour 



