290 MARKETING AND CURING 
essential that the meat be thoroughly cured. After it is smoked 
and has become dry on the surface, it should be wrapped in 
parchment paper or old newspapers. Then inclose in heavy 
muslin or canvas, and cover with yellow wash or ordinary lime 
whitewash, glue being added to the whitewash. Hang each 
piece out so that it does not come in contact with other pieces. 
Do not stack in piles.” 
Trying Out Lard.—“ Only the best of fat should be used 
for choice lard. Leaf fat is the best. The back strip of the 
side also makes nice lard, as do the ham, shoulder, and neck 
trimmings. Gut fat should never be mixed with the leaf and 
back fat. It makes a strong-smelling lard and should be kept 
separate. All scraps of lean meat should be cut out of the fat 
before trying out, as they are very likely to stick to the kettle 
and get scorched, giving an unpleasant flavor to the lard. When 
preparing the fat for trying, cut it into pieces from 1 to 114 
inches square. They should be nearly equal in size, so that they 
will try out in about the same time. Fill a clean kettle about 
three-fourths full and put in a quart of water, or, if con- 
venient, a quart of hot lard. One or the other is necessary to 
prevent the fat from burning before the heat is sufficient to 
bring out the grease. Keep the kettle over a moderate fire 
until the eracklings are brown and light enough to float. Fre- 
quent stirring is necessary to prevent burning. When done 
remove from the stove and allow to cool slightly, and then strain 
through a muslin cloth into a suitable jar or erock. Stirring 
while the lard is cooling tends to whiten it and make it 
smoother. A quarter of a pound of saleratus (baking soda) 
added to each 100 pounds of fat has a like effect.” 
Another Method of Brine Cure.—Circular 61 of the Iowa 
Experiment Station recommends the following method for 
brine curing: ; 
For each 100 lbs. meat use 12 lbs. salt, 3 Ibs. sugar, 2 oz. 
saltpetre, and 6 gallons of water. 
