THE CUEING OF MEATS ON THE FARM 385 



under the eaves and tlie intake for the air at the furnace, if this 

 is used; or, if the furnace or outdoor fire method is not used, 

 an adjustable air intake may be attached to the door and cov- 

 ered with a heavy screen to keep out flies and rats. 



For ordinary farm use, the liouse should be about eight feet 

 square and eight to ten feet high, so that the meat will hang 

 six to seven feet above the fire and near enough to the roof to 

 get the benefit of the thick smoke and yet be below the level of 

 the ventilators. 



The smoking process. — Meat that has been pickled should be 

 removed from the brine at least a day before it is to be smoked, 

 and after being washed in warm water it should be hung up to 

 dry until it is ready to smoke. The meat should be hung in 

 the smokehouse, Avith no two pieces touching each other, and 

 then a fir.e should be started, heating the house gradually. The 

 meat should be kept warm, but not hot enough to dry the out- 

 side too much and prevent the smoke from penetrating. There 

 should be as much smoke as possible, but no more heat* than is 

 necessary. 



In winter the fire should be kept burning constantly until the 

 smoking is completed, for if the meat is allowed to cool too nmch 

 the smoke will not penetrate it. Meat that has been frozen 

 should not be put into the smokehouse until it is thawed. 



In warm weather there is danger of getting the meat too 

 hot, and for this reason it is good practice to let the fire 

 die doA\ni every other day until the meat has become properly 

 smoked. 



After the meat has become properly colored, it should be 

 cooled (but not allowed to freeze) by opening the ventilator on 

 the door, leaving it open mitil the meat hardens. It may then 

 be packed away for future use. If warm hams are piled one 

 upon another before they are cooled sweating occurs where the 

 two touch, and decomposition soon sets in. 



The meat may be kept in the smokehouse for a time if the 

 weather is not too warm, but tlie house should be kept free from 

 flies. 



If the smoked meat is to be used immediately, no further care 

 is needed ; but if it to be held until smmner it should be wrapped 

 in clean, white paper, and a covering of muslin sewed on to 

 protect it from insects. It should be kept where it will not be 

 subject to extreme change of temperature or to dampness. 



If the meat is to be kept for a consideral)le length of time 

 and absolute safe-keeping is desired, the following directions, 



