ANIMAL PRODUCTS 



255 



jar can be scalded and cleaned more 

 easily. The preservatives in general use 

 on the farm are salt, saltpeter, and 

 sugar or molasses, and nothing else is 

 needed for the most perfect curing and 

 the finest flavor. 



Proprietary preservatives are likely 

 to be harmful and there is good evi- 

 dence that borax, boracic acid, sulphur- 

 ous acid, salicylic acid, sodium sulphate, 

 formalin, etc, as well as anilin dyes, are 

 harmful to a certain proportion of peo- 

 ple. In hot weather common baking 

 soda may be used in small quantities to 

 sweeten the brine. If saltpeter is used 

 in greater quantities than 4 to 6 ounces 

 per 100 pounds of meat it is injurious to 

 health. The effect of salt, saltpeter and 



Fig. 178 — REMOVING ENTRAILS OF BEEF 



sugar on meat has been explained above. 

 As suggested by Boss, brine curing has 

 certain advantages over dry salting on 

 tbe farm. It is simpler, for dry-salt 

 meat has to be rubbed with salt repeat- 

 edly. Moreover, it is more difficult to 

 protect dry-salt meat against insects and 

 other pests. In the following paragraphs 

 suggestions are made regarding certain 

 cured meats, based largely on the recom- 

 mendations of Fulton and Boss. 



Corned beef — The plate, brisket, 

 rump and cross ribs of beef are suitable 

 pieces for corning after cutting into 

 pieces 5 or 6 inches square. Take 8 

 pounds of salt for each 100 pounds of 

 meat. Put a layer of salt in the bottom 



of the barrel, then sprinkle salt on each 

 piece of meat and a layer of salt be- 

 tween each two layers of meat, and a 

 thick layer on top of the whole pack. 

 After standing 12 hours, add for each 100 



Fig. 179 — tools for cutting meat 



pounds of meat a solution of 4 pounds 

 of sugar, 2 ounces saleratus, and 4 

 ounces saltpeter in a gallon of water. 

 Enough more water is added to cover all 

 the meat and the meat is covered and 

 weighted down. The corning process re- 

 quires 30 to 40 days, but the meat may be 

 safely kept all winter and into the next 

 summer, by watching the brine and 

 changing it from time to time. If beef 

 is corned in summer the brine should be 

 boiled before using. 



Dried beef — For dried beef the inside 

 of the round is commonly used, cut 

 lengthwise of the fiber. For each 100 

 pounds of meat a mixture of 5 pounds 

 salt, 3 pounds sugar and 2 ounces salt- 

 peter is allowed. The meat is carefully 

 rubbed on all sides with one-third of this 

 and tightly packed in a jar or cask. 

 After three days the meat is removed 

 and rubbed with another third of the salt 

 mixture and again after another three 



Fig. 180 — position for cutting 

 sheep's throat 



days, after which it is allowed to stand 

 in pickle three days more. It is then 

 removed, smoked and hung in a dry 

 place. In the arid West, meat may be 



