CURING PORK 287 
put on the top. Weigh out for each 100 pounds of meat 8 
pounds of salt, 2 pounds of brown sugar, and 2 ounces of 
saltpetre. Dissolve all in four gallons of water, and cover the 
meat with the brine. For summer use it will be safer to boil 
the brine before using. In that case it should be thoroughly 
cooled before it is used. For winter curing it is not necessary 
to boil the brine. Bacon strips should remain in this brine 
four to six weeks; hams, six to eight weeks. This is a standard 
recipe and has given the best of satisfaction. Hams and bacon 
cured in the spring will keep right through the summer after 
they are smoked.” 
The length of time the meat is kept in the brine depends 
upon the size of the pieces. A large ham takes more time to 
cure than a small one. 
Dry-cured Pork.— For each 100 pounds of meat weigh 
out 5 pounds of salt, 2 pounds of granulated sugar, and 2 
ounces of saltpetre, and mix them thoroughly. Rub the meat 
onee every three days with a third of the mixture. While the 
meat is curing it is best to have it packed in a barrel or a tight 
box. For the sake of convenience, it is advisable to have two 
barrels, and to transfer the meat from one to the other each 
time it is rubbed. After the last rubbing the meat should lie 
in the barrel for a week or ten days, when it will be cured and 
ready to smoke. To cure nicely it is desirable to have a cool 
and rather moist place in which to keep it. This recipe should 
not. be used where the meat must be kept in a warm and dry 
place, us the preservatives will not penetrate evenly and 
uniformly.” 
Smoking.—“ The smoke-house should be eight or ten feet 
high to give the best results, and of a size suited to the amount 
of meat likely to be smoked. One 6 by 8 feet will be large 
enough for ordinary farm use. Ample ventilation should be 
