CHAPTER XXXI. 
CURING PORK. 
Farwer’s Buitetin 183 of the U. S. Department of Agri- 
culture, by Professor Andrew Boss, gives much useful informa- 
tion regarding the curing of meats, and has been liberally drawn 
upon in the preparation of material for this chapter. 
Cooling.—“ Meat must be properly and thoroughly eooled 
to insure good keeping qualities when cured. If salted before 
the animal heat is out, the shrinkage of the museles causes the 
retention of injurious gases, giving an offensive odor to the 
meat. Neither should meat be frozen when salted, a's the action 
of the frost will prevent the proper penetration of the salt, and 
uneven curing will result. While the temperature cannot well 
be controlled on the farm, it is possible to slaughter when the 
weather is favorable to cooling the carcass before the surface 
freezes. The most desirable temperature for cooling meat. is 
34 to +0 degrees Fahrenheit. It is important, also, that meat 
be cured as soon as cooled, and while still fresh. Ordinarily, 
twenty-four to thirty-six hours after slaughtering will allow 
sufficient time for cooling.” 
Vessels for Curing‘ A clean, hard-wood barrel is a suit- 
able vessel in which to cure meat. A barrel made for the pur- 
pose is best, but where it cannot be had, a molasses or syrup 
barrel will answer. The important point is to have it clean and 
tight enough to prevent leakage. A large stone jar is the best 
vessel that can be had. A barrel or a jar that has once held 
meat may be used again and again unless meat has spoiled in it. 
Tf used repeatedly, it will be necessary to scald it out thoroughly 
each time before packing with fresh meat.” 
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