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 make's 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 1% 

 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 sufiicient to 

 bring out the grease. Keep the kettle over a moderate fire 

 until the cracklings 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 crock. 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." 



REVIEW. 



1. Give directions for cooling fresh meats before curing. 



2. What are suitable vessels for meat curing? How prepared for use? 



3. Compare brine curing with dry curing for farm use. 



