268 MARKETING AND CURING 



to keep the fire going continually until the smoking is com- 

 plete, holding the temperature at about the same point. During 

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

 started every second or third day for a couple of weeks, the 

 meat being allowed to hang in the smoke-house until sufficiently 

 colored. When the fire is kept going steadily twenty-four to 

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

 Smoke will not penetrate frozen meat. As soon as smoked 

 sufficiently the meat should be cooled by opening the ventilators 

 or doors. When hard and firm it may be packed away." 



Keeping Smoked Meats. " 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 in wood ashes) or other suitable place, the object being 

 to gain a uniform temperature and to keep away insects. For 

 absolute safe-keeping for an indefinite period of time, it is 

 essential that the meat be thoroughly cured. After it is smoked 

 and has become dry on the surface, it should be wrapped in 

 parchment paper or old newspapers. Then inclose in heavy 

 muslin or canvas, and cover with yellow wash or ordinary lime 

 whitewash, glue being added to the whitewash. Hang each 

 piece out so that it does not come in contact with other pieces. 

 Do not stack in piles." 



Trying Out Lard. " Only the best of fat should be used 

 for choice lard. Leaf fat is the best. The back strip of the 

 side also make's nice lard, as do the ham, shoulder, and neck 

 trimmings. Gut fat should never be mixed with the leaf and 

 back fat. It makes a strong-smelling lard and should be kept 



