288 MARKETING AND CURING 



provided, to carry off the warm air in order to prevent over- 

 heating the meat. Small openings under the eaves or a chimney 

 in the roof will l>e sufficient, if arranged so as to be easily 

 controlled. A fire-pot outside of the house with a flue through 

 which the smoke may be conducted to the meat chamber gives 

 the best conditions for smoking. When this cannot well be 

 arranged, a fire may be built on the floor of the house and the 

 meat shielded by a sheet of metal. Where the meat can be 

 hung six or seven feet above the fire, this precaution need not 

 be taken. The construction should be such as to allow the smoke 

 to pass up freely over the meat and out of the house, though 

 rapid circulation is at the expense of fuel." 



" Brick or stone houses are best, though the first cost is 

 greater than if they are built of lumber. Large dry-goods boxes, 

 and even barrels, may be made to serve as smoke-houses where 

 only small amounts of meat are to be smoked, but a permanent 

 place is much more satisfactory." 



" The best fuel for smoking meats is green hickory or 

 maple wood smothered with sawdust of the same material. 

 Hard wood of any kind is preferable to soft wood. Corn-cobs 

 are the best substitute for hard wood, and may be u'sed if 

 desired." 



" Meat that is to be smoked should be removed from the 

 brine two or three days before being put in the smoke-house. 

 Washing the meat in tepid water and scrubbing clean with a 

 brush is a good practice. The pieces should then be hung up 

 to drain for a day or two. When drained, they may be hung 

 in the smoke-house. All should be suspended below the 

 ventilators, and should hang so that no two pieces come in 

 contact." 



" A slow fire may then be started, warming up the meat 

 gradually. During the winter months in cold climates it is best 



