THE CURING OF MEATS ON THE FARM 381 



cass may be cured except the loins, which are used fresh for 

 chops and roasts, the spareribs, which are used fresh, and the 

 triniming-s, which are used for lard and sausage. The hams, 

 shoulders, and bacons are sugar-cured, and the fat backs are dry- 

 cured or pickled in a plain salt pickle. 



Before the meat is placed in pickle or salt, all corners and 

 ragged edges should be cut off and used for sausage and lard. 

 If they are left on they will be wasted, for they will be thoroughly 

 soaked by the pickle and will be of no use. 



Rub the pork thoroughly with salt and pack it in a cool place 

 over night. The next day pack it in a barrel or an earthen jar, 

 with the heaviest hams and shoulders at the bottom, the lighter 

 hams and shoulders next, and the bacons and tongues at the top. 



For every one hundred pounds of meat Aveigh out ten pounds 

 of salt, two and one-half pounds of brown sugar, and two ounces 

 of saltpeter. Rub these together thoroughly, taking care that 

 the saltpeter is finely powdered. Dissolve the whole by stirring 

 it into four* gallons of boiling water. Allow this brine to cool 

 thoroughly, and then pour it over the meat. If it does not en- 

 tirely cover the meat, add more water. The brine should cover 

 the meat at all times. The meat may be weighted down with a 

 block if necessary, for if it is not covered the projecting meat 

 will decompose in a short time. 



If the brine shows signs of fermenting during the curing pro- 

 cess, it should be drawn off, boiled, and cooled, and then poured 

 back on the meat. 



The bacons and tongues may be taken from the pickle after 

 four to six weeks, and after being washed in warm water they 

 may be hung in the smokehouse and smoked. The lighter hams 

 and shoulders will be ready to take out of the pickle in six to 

 eight weeks, and the heavier ones at the end of the eighth week. 



Method 11. — Another recipe for sugar-cured hams, bacons, and 

 tongues that has given good results is as follows : 



Pack the thoroughly cooled meat in a cool, dry place, on a table 

 that has previously been covered with a layer of salt. Sprinkle 

 salt over each piece of meat, and add alternate layers of meat 

 and layers of salt until all is packed. 



Allow the meat to remain in the salt for eight to ten days, and 

 then wash off the salt with lukewarm water. The meat is now 

 ready to go into the pickle, Avhich is mixed as follows : To eigh- 

 teen gallons of Avater add five pounds of brown sugar, a small 

 handful of saltpeter, and one tablespoonful of ginger. Stir the 

 mixture until the solids are all dissolved, and then stir in twelve 



