70 A MANUAL ON THE HOG. 



have the fire outside, and the smoke conducted through a 

 flue into the house. If pine is cut at the woodpile, the chips 

 should not be used, as the turpentine smoke will injuriously 

 affect the flavor of the meat. The sobby sap from the 

 belted pines in lower Georgia answers a good purpose, 

 when placed over the fire, in smothering the fire, keeping 

 down the blaze, and increasing the amount of smoke. 



PICKELED, OR FAMILY PORK. 



This is an economical and useful product, which should 

 be in the larder of every farm house. 



In cutting out the pork, cut a strip two or three inches 

 wide, from the tops of the shoulders and sides of the largest 

 and fattest hogs ; trim off the lean strips for sausage, and 

 prepare according to the following recipe, which is fur- 

 nished by Mr. James Newman, of Orange county, Virginia, 

 who has used it successfully for twenty-five years : 



RECIPE FOR FAMILY PORK. 



"After the back bone has been taken out, cut off the 

 top of the shoulders, and the thick part of the sides, next 

 to the back, trim off the lean, and cut the pieces into a 

 shape to fit the firkin. Pork from fat hogs, weighing 

 two hundred pounds, or more, is most suitable. Have a 

 perfectly tight brine proof cask, or firkin a molasses 

 cask is good whisky casks will spoil the meat cover 

 the bottom a quarter of an inch deep with ground alum 

 salt; pack on this one layer of pork, skin down, as 

 closely as it can be done; cover this again with alum 

 salt no other will preserve the pork and so on with 

 alternate layers of pork and salt, pressing each layer 

 down with the hands, as closely as possible. The salt on 

 each layer of meat, should be at least a quarter of an inch 

 thick. f 



After standing three or four days, it must be covered 

 with, and kept immersed in, as strong brime as alum salt 

 will make. 



