522 SWINE IN AMERICA 



iy2 pounds white granulated sugar, lYi ounces finely 

 ground black pepper, one-half ounce of finely pulverized 

 saltpeter and 12 pounds of the best salt. Rub each 

 piece of meat thoroughly with the mixture in the bare 

 liand. afterward laying meat side down. The skin side 

 of the meat will need only the one (first) treatment. 

 11ie meat should be examined a])Out once a week for 

 four or five weeks to see that any that has absorbed the 

 mixture is given a further thorough rubbing v^nth it. 

 taking pains to see that the parts around the bone are 

 thoroughly treated. After about five weeks the meat 

 can be smoked, hickory wood or corncobs being excel- 

 lent for this purpose. From eight to ten days of smok- 

 ing is sufficient, but some authorities claim that smoking 

 for two days and then discontinuing the smoke for 

 two or three days is better than continuous smoking. 

 When properly smoked the meat will have a dark or to- 

 bacco Ijrown color. After the smoking is completed the 

 meat can be wrapped in paper and stored in a cool, dry 

 place away from flies. The more thoroughly it is 

 wrapped the more secure it is likely to be against the 

 attacks of insects. 



The preservative principle of smoke is known as 

 creosote. If the smoking process is too much hurried, 

 the creosote will not have time to penetrate the entire 

 substance of the meat, but ten days' steady smoking is. in 

 all cases, sufficient, unless the pieces are unusually large 

 and very thick. Smoked meats may be left in the smoke- 

 house for some time during moderate weather. The 

 house should be kept perfectly dark and well enough 

 ventilated to prevent dampness. A dry, cool cellar or 



