380 THE HANDBOOK FOR PRACTICAL FARMERS 



taken each time to melt the lard that is taken off, and to pour it 

 back. 



Curing meats. — As has already been stated, meat should be 

 thoroughly cooled before it is cured. It is equally important, 

 however, that the meat shall not be in a frozen condition, for if 

 it is frozen the brine or pickling solution cannot penetrate freely 

 and the meat will not be of even flavor throughout. 



Vessels. — The vessels used for curing meats are of various 

 sorts and sizes, depending on the amount of meat to be cured 

 and the expense to which the owner cares to go. 



Large earthen jars or crocks give the best results, but these 

 are somewhat expensive — eight to ten cents per gallon of capac- 

 ity — and they are very easily broken if not carefully handled. 



Tight hardwood barrels may be used. New barrels or barrels 

 that have contained molasses should be used, never vinegar or 

 kerosene barrels unless they have been burned out on the inside. 

 If molasses barrels are used they should be thoroughly scalded. 



Chemicals used as preservatives. — The principal preserva- 

 tives used are salt, sugar, and molasses, and their combinations. 

 Chemicals forbidden by law and those known to have a bad effect 

 on health should not be used. 



Salt preserves meat through its astringent and slightly germi- 

 cidal action. It hardens the muscle fibers and draws the moist- 

 ure from the meat. 



Sugar and molasses have an almost opposite effect. They 

 cause the retention of the moisture of the meat, and keep the 

 muscle fibers soft and tender. Therefore, salt and sugar are 

 commonly used together, as the sugar gives a desirable flavor 

 and prevents the hardening action of the salt. 



Saltpeter is often used to retain the natural reddish color of 

 the meat. It is detrimental to health and should be used spar- 

 ingly if at all. 



DIRECTIONS FOR CURING MEATS 



Pork 



Sugar-cured hams, bacons, and tongues 



Method I. — After the meat has been thoroughly cooled, the 

 carcass may be cut up and cured. Sugar-cured pork is prefer- 

 able to dry-cured pork or plain salt pork because of its pleasant 

 flavor and because the meat is not so dry and hard. Beef tongues 

 may be cured in the same pickle with the pork. All the xiork car- 



