CURING PORK 287 



put on the top. Weigh out for each 100 pounds of meat 8 

 pounds of salt, 2 pounds of brown sugar, and 2 ounces of 

 saltpetre. Dissolve all in four gallons of water, and cover the 

 meat with the brine. For "summer use it will be safer to boil 

 the brine before using. In that case it should be thoroughly 

 cooled before it is used. For winter curing it is not necessary 

 to boil the brine. Bacon strips should remain in this brine 

 four to six weeks ; hams, six to eight weeks. This is a standard 

 recipe and has given the best of satisfaction. Hams and bacon 

 cured in the spring will keep right through the summer after 

 they are smoked." 



The length of time the meat is kept in the brine depends 

 upon the size of the pieces. A large ham takes more time to 

 cure than a small one. 



Dry-cured Pork. " For each 100 pounds of meat weigh 

 out 5 pounds of salt, 2 pounds of granulated sugar, and 2 

 ounces of saltpetre, and mix them thoroughly. Rub the meat 

 once every three days with a third of the mixture. While the 

 meat is curing it is best to have it packed in a barrel or a tight 

 box. For the sake of convenience, it is advisable to have two 

 barrels, and to transfer the meat from one to the other each 

 time it is rubbed. After the last rubbing the meat should lie 

 in the barrel for a week or ten days, when it will be cured and 

 ready to smoke. To cure nicely it is desirable to have a cool 

 and rather moist place in which to keep it. This recipe should 

 not be used where the meat mu'st be kept in a warm and dry 

 place, as the preservatives will not penetrate evenly and 

 uniformly." 



Smoking. "The smoke-house should be eight or ten feet 

 high to give the best results, and of a size suited to the amount 

 of meat likely to be smoked. One 6 by 8 feet will be large 

 enough for ordinary farm use. Ample ventilation should be 



