286 THE STOCKFEEDER'S COMPANION 



Curing Bacon and Hams. 



These are generally placed on a stone shelf in a 

 cool, airy room after the hide or skin has been well 

 rubbed with salt. The shelf should have been covered 

 with a thin layer of salt before the bacon or ham is 

 put on it. Salt is then rubbed on the other side, after 

 which a good layer is sprinkled on the upper side. 

 The sides of bacon should be left for at least seven 

 days before they are hung up. 



In the case of hams, saltpetre should be well rubbed 

 into the knuckle, and it should be well covered with 

 salt, left for a week, and then rubbed again with fresh 

 salt, and allowed to remain for another week or ten 

 days before it is hung up. 



The bones are sometimes removed, and the bacon 

 placed in a pickle of common salt, saltpetre, and sugar, 

 for two to four days. The bacon is then partially dried, 

 rolled up after it has firmed a little, and then sent 

 out for sale. This bacon is not cured to keep very 

 long. 



Wiltshire bacon has the hair singed off in a furnace ; 

 it is then placed in a cold room at, say, 42 K, and 

 sometimes a specially prepared brine is pumped into 

 the blood-vessels by a force-pump. The bacon is then 

 cured with salt, in a slow, mild manner, for sixteen to 

 eighteen days, then dried for a few days, dusted 

 with pease meal, and mildly smoked for a couple of 

 days. Bacon which is chilled before curing is con- 

 sidered to have a better colour. 



York and Cumberland hams are placed in salt for 

 two to three weeks. The hams are then washed and 

 afterwards hung up in an airy place, when they dry 

 slowly. When sufficiently firm they may be sold. 



