CURING PORK 265 



Brine Curing and Dry Curing. " Brine-cured meats are 

 best for farm use, for the reason that a 'suitable place for dry 

 curing is not usually obtainable. It is also less trouble to pack 

 the meat in a barrel and pour on a brine than to go over it 

 three or four times to rub in the salt. The brining method also 

 gives better protection from insects and vermin. Trouble is 

 sometimes experienced in keeping brine, but if pure water is 

 used and directions followed in making the brine (see next 

 paragraph), there should be no difficulty in keeping it for a 

 reasonable length of time. During warm weather, brine should 

 be closely watched. If it becomes ' ropy/ like syrup, it should 

 be boiled or a new brine made. A cool, moist cellar is the best 

 place for brine curing. Dry curing may be done successfully 

 in a cellar also, though even more moisture is needed to effect 

 a thorough cure. The cellar should be dark and tight enough 

 to prevent flies and vermin from damaging the meat." 



Plain Salt Pork. " Rub each piece of meat with fine, com- 

 mon salt and pack closely in a barrel. Let stand over night. 

 The next day weigh out 10 pounds of salt and 2 ounces of 

 saltpetre to each 100 pounds of meat and dissolve in 4 gallons 

 of boiling water. When cold, pour this brine over the meat, 

 cover, and weight down to keep it under the brine. Meat will 

 pack best if cut into pieces about six inches square. The pork 

 should be kept in the brine until used." 



To keep the meat under the brine use a loose-fitting wooden 

 cover, and weight with a heavy stone or several vitrified bricks. 

 The cover should be made of some hard wood, oak preferred. 

 Such woods as pine or cedar will taint the brine. 



Sugar-cured Hams and Bacon. " When the meat is 

 cooled, rub 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 



