CXmrNG, SMOKING, KEEPING, ETC.— Curing Hams, 

 Smoking, Etc., as Done in Pennsylvania. — Good for All 

 Places and Kinds of Meat. — The following is the plan pursued in Penn- 

 sylvania, where it is well known that they have the very nicest hams: 



After the hams are nicely trimmed, lay them upon slanting boards, to carry 

 off the dripping brine, and rub well with pure fine salt, working it into every 

 part; then let them lay 48 hours. Then brush off the salt with a dry cloth or 

 brush-broom, and have ready a mixture of powdered saltpeter, 1 teaspoon; 

 brown sugar, 1 dessertspoon, or a small tablespoon, of red pepper; use 1 tea- 

 spoonful of the mixture for each ham or shoulder, and rub well into the 

 fleshy parts; then pack in a tub or barrel, skin-side down always; put also a 

 good sprinkling of nice, pure salt on the bottom, and between each layer, as 

 packed. Let them stand thus 5 days; then cover with pickle made as 

 follows: 



To each pail of water required put 4 lbs. of pure, coarse salt; saltpeter, % 

 tol}4 ozs., and brown sugar, |^ to 1>^ lbs. The pickle shovdd be made before- 

 hand, so as to remove all skum arising, and to be cold when poiu-ed on. Ac- 

 cording to the size of the hams, let them lay 5, 6 or 7 weeks. 



For Beef, 10 to 15 days only, according to size of pieces, in the same 

 Strength of pickle, and same treatment. Hang up a few days to dry nicely 

 before smoking. 



Remarks. — It will be noticed that there is a margin given in the amount of 

 saltpeter and the sugar; it is because some persons prefer more than 

 others. The least amounts given would be enough for me. I will remark 

 here, for all, that the smoking and putting away for summer use should always 

 be done while the weather is yet too cold to allow a fly to be seen, so there need 

 be no annoyance from them, nor from bugs, if packed according to direction. 



The following for hams or beef is from a lady, a name-sake of mine, Jennie 

 Chase, of Elsie, Mich., differing a little from the above in that she uses a little 

 ealeratus, which is said to prevent meat from becoming dry and hard. I will 

 give it, as some of the ladies know more about such matters than their brothers 

 or husbands. I do not know, however, that this one has either, for I have 

 never seen her, but would be glad to, and thank her for not being ashamed to 

 give her name with her information. She says: 



Hams or Beef— Pickle for. — " For 200 lbs. of meat, use 14 lbs. of salt, 

 \}i lbs sugar, 6 oz. saltpeter, 2 oz. saleratus; dissolve by boiling in three pails 

 of soft water; skim, and when cold, pour over your meat. Sprinkle a very 

 little salt on when you put down your meat. As soon as the weather is warm, 

 scald the brine, and add a little fresh salt." 



Remarks. — The plan of scalding on the approach of hot weather, and add 

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