BUTCHERING AND CURING MEATS. 93 



around the bones with salt and a little pepper, to keep 

 off the flies. 



For sugar-cured ham and bacon use six pounds of 

 coarse or packers' salt, four ounces of saltpetre and from 

 four to six pounds of brown sugar to each 100 pounds, 

 and enough water to cover the meat when closely 

 packed. Boiling and skimming the pickle helps to 

 clarify it. Sprinkle a thin layer of salt on the bottom so 

 that the meat will not come into direct contact with the 

 wood. . Put the skin side down and be sure the whole 

 contents are covered with the brine. 

 At the end of six w r eeks take up 

 the meat and smoke it, using corn 

 cobs or hard wood ( green hickory 

 is best) ; smoke until it is a light 

 brown or tan color. The pieces , : = =^^jw>.& 

 should be sewed up in muslin bags '"j'f^jpfj^^ 

 and painted with whitewash with a 

 little ochre in it for coloring. When prepared in this 

 way bacon can be cooked without any freshening and 

 it will keep sweet for a year or more. It should be 

 stored in a dry and cool place. 



A few people prefer dry curing. This requires 

 the salt to be fine and the saltpetre to be pulverized. 

 The ingredients are used in about the same propor- 

 tion, mixed together. After the meat is trimmed 

 and cooled for thirty-six or forty-eight hours, place it 

 skin side down on clean table or boards, and rub 

 the mixture in thoroughly with the hands. This 

 must be repeated three or four times in two weeks, 

 leaving a coating of the salt over the surface each 

 time. Bacon should be piled in layers four or five 



