CHAPTER XXXI. 

 CURING PORK. 



Faemee's Bulletin 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 cooled 

 to insure good keeping qualities when cured. If salted before 

 the animal heat is out, the shrinkage of the muscles causes the 

 retention of injurious gases, giving an offensive odor to the 

 meat. JSTeither should meat be frozen when salted, as 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 40 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 bai-rel 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 hare 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. 

 If used repeatedly, it will be necessary to scald it out thoroughly 

 each time before packing with fresh meat." 



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