MEATS. 41S 



Even by packing hams in open barrels, secured on every side with wheat or oat 

 straw, a writer in the Iowa State Register claims to have kept hams perfectly 

 sweet and free from flies and bugs. I should greatly prefer the stout paper 

 sacks, either with the paste above or wrapping in several thicknesses of brown 

 paper, secured with twine, before putting into the sack. 



Curing Hams, as Done by Packing Houses. — A Mr. Backus, who 

 used to carry on the packing business in Adrian, Mich., with whom I after- 

 wards became well acquainted in Toledo, both of us doing business in the same 

 block, gave me his plan, with which he was very successful, as follows: Use 

 pure salt, enough to make the brine to float a medium sized potato half an inch 

 out of the water; and for 280 to 300 lbs of ham to be packed with salt in a 40 

 gallon cask: good rich molasses, 1 qt , and 33^ ozs. of rock niter (saltpeter), 

 which has not been adulterated with salt. He thinks it better to not put in over 

 280 pounds to such a cask, head up, then bore a hole and put in the brine and 

 let settle and fill up again, leaving some on top of the head to insure the cask 

 to be full when driving the plug. Bore with 1-inch augur after the head is put 

 in. Six weeks will cure, but no harm if they stand for months before 

 smoking. 



Remarks. — I have given this in his own form of expression, and am well 

 satisfied of the nature of his instructions. After smoking properly, packing 

 house men always wrap well in paper, then cover with canvas, to secure against 

 insects. This same strength of brine, with the molasses and pure saltpeter, 

 will be equally valuable for side meat to be kept " all the year round." 



Beef Pickle, and an Excellent Plan of Keeping Sweet and 

 Juicy. — For 200 lbs., or a barrel of beef, the best, pure salt, 15 lbs. ; saltpeter, 

 4 ozs.; molasses, 1 qt, and brown sugar, 3 lbs.; soft water to fill the barrel, 6 

 to 8 gals., if well packed. Directions — The beef, having been properly 

 cooled and cut into sizable pieces, of 5 to 8 lbs., rub a little salt on the cut 

 edges, that has 1 table-spoonful of powdered saltpeter to 1 qt. of salt, and lay 

 them, singly, upon a table or bench over night to draw out the blood. In the 

 morning put the water and saltpeter, as above, into a large kettle and bring to 

 a boil And now, having a suitable wire hook or two, dip each piece of beef 

 into the boiling water and hold while you count 20 naturally, i. e. , not hurry- 

 ing, nor being slower than usual in counting, which closes the pores against the 

 escape of the juices of the meat into the pickle when barreled; on the same 

 principle that meat should be put inio boiling water when to be cooked for the 

 table, and into cold water for soups, so the juices will flow out into tho soup. 

 When this is all done, put in the other ingredients, as above, to the water and 

 dissolve, and as it begins to simmer begin to skim before it boils, pouring in a 

 little cold water, if needed, to allow all the skum to be taken off before it boils; 

 then let stand till cold; the beef having, in the meantime, been packed with a 

 httle salt in bottom of the barrel, and between the layers, strain the cold pickle 

 upon it through muslin. If the blood was properly drawn off, as first directed, 

 it will seldom be necessary to scald the pickle before May 1st to 15th, then add- 

 ing 2 or 3 lbs. more of salt, skimming well, re-packing with a little more salt, 

 putting on the pickle cold, 



