CURING PORK 289 



to keep the fire going continually until the smoking is com- 

 plete, holding the temperature at about the same point. During 

 the spring months and in the summer, a light fire may be 

 started every second or third day for a couple of weeks, the 

 meat being allowed to hang in the smoke-house until sufficiently 

 colored. When the fire is kept going steadily twenty-four to 

 thirty-six hours will be required to finish one lot of meat. 

 Smoke will not penetrate frozen meat. As soon as smoked 

 sufficiently the meat should be cooled by opening the ventilators 

 01* doors. When hard and firm it may be packed away." 



Liquid Smoke. Those who wish to obtain the flavor of smoke 

 without going to the trouble of smoking the meat -in the ordinary 

 way, or who have not the necessary equipment for smoking, may 

 obtain practically the same result by the use of liquid smoke, 

 or smoke compound. This liquid may be applied by means of 

 a brush. It should be painted on the surface of the meat very 

 lightly, and, as each application dries, a fresh coat should be 

 painted oh for two or three applications. 



Smoke Flavoring Powder. This powder is used for giving 

 a smoky flavor to sausages, one ounce of powder being used to 

 ten pounds of sausage meat. The skins of the sausages may be 

 colored by means of " smoke dye." There is nothing injurious 

 in these smoke products. 



Keeping Smoked Meats. " A dry, cool cellar or an attic 

 with free circulation will be a satisfactory place for smoked 

 meats at all seasons, if it is kept dark and flies are excluded." 



" If to be held only a short time, hams and bacon will need 

 only to be hung out separately without covering. For longer' 

 keeping it will be necessary to wrap them first in paper, and 

 then in burlaps, canvas, or muslin, and bury them in a grain 

 bin (or in wood ashes) or other suitable place, the object being 

 to gain a uniform temperature and to keep away insects. For 

 absolute safe-keeping for an indefinite period of time, it is 



id 



