CURING PORK 289 
to keep the fire going continually until the smoking is com- 
plete, holding the temperature at about the same point. During 
the spring months and in the summer, a light fire may be 
started every second or third day for a couple of wecks, the 
meat being allowed to hang in the smoke-house until sufficiently 
colored. When the fire is kept going steadily twenty-four to 
thirty-six hours will be required to finish one lot of meat. 
Smoke will not penetrate frozen meat. As soon as smoked 
sufficiently the meat should be cooled by opening the ventilators 
or doors. When hard and firm it may be packed away.” 
Liquid Smoke.—Those who wish to obtain the flavor of smoke 
without going to the trouble of smoking the meat in the ordinary 
way, or who have not the necessary equipment for smoking, may 
obtain practically the same result by the use of liquid smoke, 
or smoke compound. This liquid may be applied by means of 
a brush. It should be painted on the surface of the meat very 
lightly, and, as each application dries, a fresh coat should be 
painted on for two or three applications. 
Smoke Flavoring Powder.—This powder is used for giving 
a smoky flavor to sausages, one ounce of powder being used to 
ten pounds of sausage meat. The skins of the sausages may be 
colored by means of “ smoke dye.” There is nothing injurious 
in these smoke products. 
Keeping Smoked Meats.—“ A dry, cool cellar or an attic 
with free circulation will be a satisfactory place for smoked 
meats at all seasons, if it is kept dark and flies are excluded.” 
“Tf to be held only a short time, hams and bacon will need 
only to be hung out separately without covering. For longer 
keeping it will be necessary to wrap them first in paper, and 
then in burlaps, canvas, or muslin, and bury them in a grain 
bin (or in wood ashes) or other suitable place, the object being 
to gain a uniform temperature and to keep away insects. For 
absolute safe-keeping for an indefinite period of time, it is 
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