16 BULLETIN 646, U. S. DEPARTMENT OF AGRICULTURE. 



A clean hardwood barrel is a suitable vessel in which to cure meat. 

 To insure cleanliness, scald the barrel thoroughly. Salt, saltpeter, 

 and sugar or molasses are used most commonly as preservatives. 

 Too much saltpeter should not be used, as it is harmful to the health. 

 Two to four ounces per 100 pounds of meat is as much as it is well to 

 use. Salt and saltpeter have a tendency to dry out and harden the 

 meat, hence by adding a little sugar or molasses the meat is softened 

 and the flavor is improved. For each 100 pounds of meat use 5 pounds 

 of salt, 2 pounds of granulated sugar, and 2 ounces of saltpeter. Mix 

 them thoroughly and rub the meat once every three days with a third 

 of the mixture. 



The brine-cured meats are considered best for farm use. Brine is 

 less troublesome and at the same time gives better protection against 

 insects and vermin. During warm weather brine should be watched 





Fig. 8. — Cuts of pork: 1, head; 2, shoulder; 3, loin; 4, belly; 5, ham. Pure-bred Berkshire barrow. 



carefully. If it becomes ropy it should be i eboiled or new brine made. 

 Ten pounds of salt, 2 ounces of saltpeter dissolved in 4 gallons of 

 boiling water should be used to each 100 pounds of meat. Cool the 

 brine before pouring it over the meat. Meat should remain in the 

 brine three to four days for every pound of meat in each piece. 



After the meat has been cured thoroughly by one of the foregoing 

 methods it should be smoked. The meat should be washed thor- 

 oughly and permitted to drip before the smoking process begins. The 

 smoke should be provided by a slow fire of some hard wood, such as 

 green hickory or maple. In the winter months the smoke should be 

 kept going continuously until the smoking is completed. During the 

 spring and summer a light fire should be kept going a day at a time 

 every two or three days. This intermittent smoking should be kept 

 up for two weeks, then provide a continuous smoke for 24 to 36 hours 

 and the smoking is completed. 



Study questions. — Secure a written report from each member of the 

 class covering the following: How are hogs butchered ? What devices 



