CURING PORK 269 



separate. All scraps of lean meat should be cut out of the fat 

 before trying out, ais they are very likely to stick to the kettle 

 and get scorched, giving an unpleasant flavor to the lard. When 

 preparing the fat for trying, cut it into pieces from 1 to 1^2 

 inches square. They should be nearly equal in size, so that they 

 will try out in about the same time. Fill a clean kettle about 

 three-fourths full and put in a quart of water, or, if con- 

 venient, a quart of hot lard. One or the other is necessary to 

 prevent the fat from burning before the heat is sufficient to 

 bring out the grease. Keep the kettle over a moderate fire 

 until the cracklings are brown and light enough to float. Fre- 

 quent stirring is necessary to prevent burning. When done 

 remove from the stove and allow to cool slightly, and then strain 

 through a muslin cloth into a suitable jar or crock. Stirring 

 while the lard is cooling tends to whiten it and make it 

 smoother. A quarter of a pound of saleratus (baking soda) 

 added to each 100 pounds of fat has a like effect." 



REVIEW, 



1. Give directions for cooling fresh meats before curing. 



2. What are suitable vessels for meat curing? How prepared for use? 



3. Compare brine curing with dry curing for farm use. 



4. Tell of the dangers associated with its use. 



5. Give directions for treatment of plain salt pork. 



6. Tell of the treatment of cooled meat to produce sugar-cured hams 

 and bacon. 



7. Give the treatment for producing dry-cured pork. 



8. Describe the essentials of a good smoke-house. 



9. Tell how to carry on the smoking process. 



10. How should smoked meats be kept? 



11. What fats are best for lard? 



12. Tell how it is tried out. 



