506 
the brine poured over it. 
FARM ANIMALS 
On removal from the brine 
the meat is ready for smoking. 
CureD SIDE OF BACON 
OF FINE QUALITY 
12. Sugar-cured hams and bacon.— 
Each piece should be rubbed with salt 
and allowed to drain overnight. The 
next morning pack in a barrel, using 
for the preservative eight pounds of 
salt, two pounds of brown sugar, and 
two ounces of saltpeter for each 100 
pounds of meat. This amount of pre- 
servative is dissolved in four gallons 
of water, and the mixture is poured 
into the barrel on the meat. In pack- 
ing, place the Jarger pieces first in the 
barrel and use the bacon strips ard 
small pieces for filling in and to use 
on top. The bacon strips should be 
kept in the brine five or six weeks, and the hams and 
shoulders seven or eight weeks, depending on their size 
and thickness. 
13. Smoking meats.——Smoke properly applied aids in 
preserving, and gives 
flavor to any kind of 
cured or pickled meat. 
The smoke must come 
into direct contact, but 
if the fire is close to the 
meat the heat will in- 
jure it. Often the fire 
box is built outside the 
smoke house and the 
smoke conducted into 
the smoking room by 
flue or chimney. An 
SMOKING MEAT 
"A simple contrivance for use when but a small 
amount of meat is cured. 
