68 A MANUAL ON THE HOG. 



down permanently at first. As the second process of the 

 first plan is the same as that practiced in the second, the 

 latter will be described to cover both : 



The bottom of the box, or other receptacle, is 

 covered with strong salt, half an inch deep ; a " pinch " 

 of saltpetre, taken between the thumb and finger, 

 is sprinkled upon the flesh side of each ham, the 

 quantity to be regulated by the size of the joint, 

 and well rubbed in ; it is then thoroughly rubbed with 

 salt, the flesh side covered half an inch thick, and the 

 joint placed, skin side down, in the bottom of the box. The 

 hams are thus first salted, and packed as closely as possible, 

 filling vacant spaces, too small for hams, with jowls, which 

 should be salted as the hams. All vacancies, then left, 

 should be filled with salt. After the hams and jowls are 

 packed, the shoulders, well salted, in the same way, but 

 without tlie saltpetre, are packed in ; and, finally, the sides. 

 The heads should receive especial attention in salting, as 

 they are usually bloody, and take salt less readily on this 

 account, and because of the bones in them. They should 

 be packed in a vessel to themselves. The bones and ribs 

 should be lightly salted, also, to themselves. 



The length of time the pieces intended for smoking 

 should remain in salt, depends upon the general tempera- 

 ture while packed. If the weather is favorable for salt to 

 strike, four weeks will be sufficient ; if very cold it should 

 remain longer. The length of time that it remains in salt 

 should depend, also, somewhat on the size of the pieces, 

 large meat requiring longer than small to take salt. When 

 ready for smoking, every particle of salt should be washed 

 off in warm water, and each piece wiped dry with a coarse 

 cloth. If salt is left on the pieces it will become moist, and 

 drip when smoked. The old Virginia practice was to rub 

 in strong, dry hickory ashes, or dip in a paste or paint of 

 fine ashes stirred into warm water. This is objectionable 

 on account of the waste caused by the action of the strong 



