FARM MANAGEMENT 79 



any kind is preferable to soft wood. Resinous woods should never 

 be used, as they are likely to impart bad flavors to the product. Corn 

 cobs are the best substitute for hard wood and may be used if desired. 

 Soft wood and corn cobs give off large amounts of carbon in burning, 

 and this is deposited on the meat, making it dark in color and rank 

 flavored. Juniper Berries and fragrant woods are sometimes added to 

 the fire to flavor the meat. 



Filling the House. Meat that is to be smoked should be re- 

 moved from the brine two or three days before being put in the 

 smokehouse. If it has been cured in a strong brine, it will be best 

 to soak the pieces in cold water overnight to prevent a crust of salt 

 from forming on the outside when drained. Washing the meat in 

 tepid water and scrubbing clean with a brush is a good practice. 

 Tne pieces should then be hung up to drain for a day or two. When 

 drained they may be hung in the house. All should be suspended 

 below the ventilators and should hang so that no two pieces come 

 in contact, as this prevents uniform smoking. 



Keeping Up the Fire. A slow fire may then be started, warm- 

 ing up the meat gradually. During the winter months in cold 

 climates it is best to keep the fire going continually until the smoking 

 is complete, holding the temperature at about the same point. If 

 the fire is allowed to die down, the meat becomes cold and the smoke 

 does not penetrate readily. This results in heavy smoke on the 

 outside and very little on the inner portions of the meat. During 

 the spring months and in the summer a light fire may be started 

 every second or third day for two weeks, the meat being allowed to 

 hang in the smokehouse until sufficiently colored. Wnen the fire 

 is kept going steadily and an even temperature is maintained, twenty- 

 four to thirty-six hours will be required to finish one lot of meat. 

 Smoke will not penetrate frozen meat and it will be necessary to 

 extract all frost from it before filling the house. The house should 

 be kept dark at all times to prevent flies entering. As soon as 

 smoked sufficiently the meat should be cooled by opening the ven- 

 tilators or doors. When hard and firm it may be canvased or packed 

 away for summer use. 



Keeping Smoked Meats. Smoked meat may be left in the 

 smokehouse for some time during moderate weather. The house 

 should be kept perfectly dark and well enough ventilated to prevent 

 dampness. A dry, cool cellar or an attic with free circulation will be 

 a satisfactory place for smoked meats at all seasons if it is kept dark 

 and flies are excluded. 



If to be held only a short time, hams and bacon will need only 

 to be hung out separately without covering. For longer keeping it 

 will be necessary to wrap them first in paper and then in burlaps, 

 canvas, or muslin and bury them in a grain bin or other suitable 

 place, the object being to gain a uniform temperature and to keep 

 away insects. A coat of ground pepper rubbed into the piece before 

 wrapping will be distasteful to them. For absolute safe-keeping for 

 an indefinite period of time, it is essential that the meat oe thor- 

 oughly cured, After it is smoked and has become dry on the sur- 



