THE CURING OF MEATS ON THE FARM 383 



In dry-curing pork, weigh out for every one hundred pounds 

 of pork six j^ounds of salt two and one-half pounds of granu- 

 lated sugar, and two ounces of saltpeter, and mix thoroughly. 

 Divide the mixture into three portions. Rub one portion on 

 the meat the first day, and pack the meat in a barrel. Leave it 

 for three days. At the end of the three days take the meat out 

 of the barrel, rub it with a second portion of the mixture, and 

 repack it. Three days later rub the meat with the third and 

 last portion of the mixture, and repack it. Let it stay in the 

 barrel for ten to fourteen days. Then remove it, Avash it in 

 warm water, and smoke it. 



Corned beef. — Method I. — Since corned beef is used for prac- 

 tically the same dishes as fresh beef, only wholesome, untainted 

 meat should be used for this purpose. Naturally, the choicer 

 the meat that is put into the pickle, the better will be the meat 

 that comes out. The cheaper cuts of beef are ordinarily used for 

 corning, because the choicer cuts are more palatable in a fresh 

 condition. Plate, flank, shoulder, chuck, cross ribs, and rump 

 are most conmionly used for corning. 



Frozen meat should not be put into the brine ; neither should 

 the brine be frozen while the meat is in it. 



Weigh the meat. Cut it in pieces about six inches square. 

 Place a layer of salt in the bottom of the vessel in which the 

 meat is to be packed, cover this with a layer of meat, and 

 sprinkle a layer of salt over the meat. Add alternate laj^ers of 

 meat and of salt until the meat is packed. Seven to nine pounds 

 of salt will usually be enough for 100 pounds of meat. Allow 

 the meat to stand in the salt over night. On the following morn- 

 ing make a brine, using five pounds of sugar, two and one-half 

 ounces of baking soda, and three ounces of saltpeter for every 

 100 pounds of meat. Dissolve these ingredients in four gallons 

 of boiling water. Allow the brine to cool thoroughly before 

 pouring it over the meat. If more or less than 100 pounds of 

 meat is to be cured, use these proportions for the brine. If 

 four gallons of brine does not entirely cover one hundred pounds 

 of meat, water may be added. The meat should be weighted 

 down with a block or a clean stone, since any part that is not 

 covered with the brine will decompose very quickly. 



If the brine shows signs of fermentation in warm weather, 

 it should be drawn off, boiled, strained through a clean cloth, 

 and, after it is thoroughly cooled, poured back on the meat. 



The meat should be kept in a cool, dark place. At the end of 

 thirty days the meat will be ready for use. If the pieces are 



