covered. At the end of ten more days a new mixture is used without saltpetre, 

 made in the proportion of 10 Ib. of salt to 4 Ib. of sugar. Some also use pepper. 

 At this time (fifteen days) pieces under 10 Ib. weight will be cured, but those over 

 this weight are rubbed with the sugar-salt mixture and left covered for an additional 

 two weeks, or longer in the case of hogs over 250 Ib. 



Particular attention should be paid to rubbing well the ends of the bones during 

 the process. The temperature of the room should not be below 36 Fahr. or over 

 45 degrees. 



Breeding-crate. 



Brine curing. For brine curing the same materials are used as in dry-salting, 

 and the temperature should be the same for the meat to cure properly. After 

 rubbing the meat with the salt mixture it is placed in a clean tub and covered 

 with water. Salt is then stirred in until the brine will float a potato. Saltpetre 

 and sugar are then added in the same proportion as in dry-salting. The brine 

 should be changed at the end of five, fifteen, and thirty days, or else it may be 

 boiled and the scum removed. Another formula for 100 Ib. of meat is: 10 Ib. salt, 

 3 Ib. sugar, and 2 oz. saltpetre in 4% gallons of water. In this pickle bacon cures 

 in four to six weeks and ham in six to eight weeks, according to size. 



Smoking Bacon. The salt should be washed from the surface before smoking. 

 An ordinary shed with outlets at the top for the smoke to escape will answer, or 

 even two large boxes, one above the other, with a canvas cover, will do for a small 

 quantity of meat. 



The fire should be protected by metal to avoid danger of catching fire. If 

 desired, the fire can be sunk outside the smoke-house and the smoke be conducted 

 inside by a stove-pipe. A maximum amount of smoke with a minimum amount of 

 heat and flame is the aim. Green alder, oak, or partly rotten birch is good. Fir 

 and pine impart a bad flavour to the meat. If the fire is kept going day and night, 

 smoking will be done in two days, or the fire may be run every other day for two 

 weeks. The meat should not be allowed to freeze during the process. Freezing 

 and thawing hastens decomposition of the meat. After curing, the pieces are 

 securely tied in cotton bags and hung by cords in some cool, dry place. 



VICTORIA, B.C. : 



Printed by WILLIAM H. CCLLIN, Printer to the King's Most Excellent Majesty. 



1915. 



27 



