254 SOUTHERN PORK PRODUCTION 



until ready for using, but the best plan is to remove 

 them after they have been properly cured, vi^ash them 

 off, hang and smoke, and wrap them for proper keeping. 

 This method, if properly carried out, produces a juicy 

 sweet meat with the desired flavor 



The brine. — There are many formulas in use for mak- 

 ing brine. The old standard recipe for sugar curing, of 

 which there are many modifications, is made up for every 

 100 pounds of pork to be cured, of 8 pounds of salt, 2 

 pounds of sugar and 2 ounces of saltpeter dissolved in 

 4 gallons of boiling water. To this mixture some prefer 

 to add a little seasoning, such as cayenne pepper or other 

 spices. This brine should be made up the day before it 

 is to be used, so that it will be cool when placed on the 

 meat. After putting the brine on the meat it should 

 be examined every few days, especially in warm weather, 

 and it should be reheated if signs of ropiness or fermenta- 

 tions appear. Sometimes the fermentation can be 

 checked by the addition of a small amount of common 

 baking soda. 



Recipes for curing pork. — Most recipes are modifica- 

 tions in some way of the sugar or plain salt method. 

 Many of these variations consist essentially in the ad- 

 dition of flavors and spices, such as cayenne pepper, black 

 pepper berries, allspice berries and molasses. Virginia 

 has been noted many years for its hams of fine flavor. 

 While there are many recipes used in the several parts 

 of the State, one that has been used extensively and has 

 met with much favor calls for a brine made up as fol- 

 lows: For every 100 pounds of pork, 8 pounds of salt, 

 2J/2 pounds of brown sugar, 1 quart of sugar cane mo- 



