CURING PORK 291 



Thoroughly mix the salt, pulverize saltpetre and sugar 

 (either brown or white, brown preferred), and rub the mixture 

 into each ham and shoulder. Pack all meat, ham, shoulders, 

 bacon and jowls in the same vessel. Put the skin side down on 

 all but the top layer ; here put skin side up. Weight this down 

 with hard-burned tile or brick, or some hardwood. !N"ever use 

 pine wood or limestone. 



Boil the six gallons of water to make sure that it is absolutely 

 pure. While the water is still warm, dissolve the ingredients 

 left after rubbing the meat in it, and after it has cooled pour the 

 brine over the moat Be sure that all the meat ia covered 

 with the brine. Set in a cool place to cure four days to the pound. 



In seven days repack the meat and leave out the small 

 pieces. Use the same brine in repacking unless it is sour or ropy. 

 Sour brine should be thoroughly boiled before using again. It is 

 safer to make new brine, scald the barrel thoroughly and wash 

 the meat thoroughly. In case a new brine is made, do not make 

 it quite so strong as the first, and do not leave the meat in quite as 

 long as would have been done with the first brine. About three 

 days to the pound should be sufficient. The meat should be re- 

 packed again on the 24th. day and the bacon removed. After 

 the meat comes out of the cure, wash thoroughly and hang up 

 to drip about twenty-four hours before smoking. 



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. 



