MEAT PRODUCTS. 20.3 



736. How many pounds each of saltpeter, salt, and 

 water will be required for 75 pounds of salt pork? 



737. In what proportion are salt and saltpeter used in 

 curing plain pork ? 



Sugar-cured hams and bacon. A\'hen the meat is 

 cooled, rul) each piece with salt and allow it to drain over- 

 night. Then pack it in a barrel with the hams and 

 shoulders in the bottom, using the strips of bacon to fill 

 in between or to put on top. Weigh out for each ]0() 

 pounds of meat 

 eight pounds of 

 salt, two pounds of 

 brown sugar, and 

 two ounces of salt- 

 peter. Dissolve all 

 in four gallons of ^^^ carcass .n fol-r parts. 



water, and cover showing way of cutting head, shoulders, middle 

 ,1 . '.I ,1 * and hams. 



the meat with the 



brine. Bacon strips should remain in this brine from 

 four to six weeks ; hams and shoulders from six to eight 

 weeks. After this smoke carefully and the meat wall be 

 sweet, palatable, and of good flavor. 



Oral Problems. 



738. What quantities each of salt, brown sugar, and 

 saltpeter are required for GOO pounds of meat? 



739. In how much water should these materials be 

 dissolved ? 



740. In what proportions are these materials used for 

 sugar-cured hams and bacon? 



741. A farmer has 18 hams averaging 12 pounds each. 

 18 shoulders averaging 10 pounds each, and 16 pounds 



