286 MARKETING AND CURING 
Brine Curing and Dry Curing.“ Brinc-cured meats are 
best for farm use, for the reason that a suitable place for dry 
curing is not usually obtainable. It is also less trouble to pack 
the meat in a barrel and pour on a brine than to go over it 
three or four times to rub in the salt. The brining method also 
gives better protection from insects and vermin. Trouble is 
sometimes expericnced in keeping brine, but if pure water is 
used and directions followed in making the brine (see next 
paragraph), there should be no difficulty in keeping it for a 
reasonable length of time. During warm weather, brine should 
be closely watched. If it becomes * ropy,’ like svrup, it should 
be boiled or a new brine made. .A cool, moist cellar is the best 
place for brine curing. Dry curing may he done successfully 
in a cellar also, though even more moisture is needed to effect 
a thorough eure. The cellar should be dark and tight enough 
to prevent flies and vermin from damaging the meat.” 
Plain Salt Pork.—‘‘ Rub cach piece of meat with fine, eom- 
mon salt and pack closely in a barrel. Let stand over night. 
The next day weigh out 10 pounds of salt and 2 ounces of 
saltpetre to each 100 pounds of meat and dissolve in + gallons 
of boiling water. When cold, pour this brine over the meat, 
cover, and weight down to keep it under the brine. Meat will 
pack best if cut into pieces about six inches square. The pork 
should be kept in the brine until used.” 
To keep the meat under the brine use a loose-fitting wooden 
cover, and weight with a heavy stone or several vitrified bricks. 
The cover should be made of some hard wood, oak preferred. 
Such woods as pine or cedar will taint the brine. 
Sugar-cured Hams and Bacon.—“ When the meat is 
cooled, rub each piece with salt and allow it to drain over- 
night. Then pack it in a barrel with the hams and shoulders 
in the bottom, using the strips of bacon to fill in between or to 
