1G BULLETIN 646, U. S. DEPARTMENT OF AGRICULTURE. 
A clean hardwood barrel is a suitable vessel in which to cure meat/ 
To insure cleanliness, scald the barrel thoroughly. Salt, saltpeter, 
and sugar or molasses are used most commonly as preservatives. 
Too much saltpeter should not be used, as it is harmful to the health. 
Two to four ounces per 100 pounds of meat is as much as it is well to 
use. Salt and saltpeter have a tendency to dry out and harden the 
meat, hence by adding a little sugar or molasses the meat is softened 
and the flavor is improved. For each 100 pounds of meat use 5 pounds 
of salt, 2 pounds of granulated sugar, and 2 ounces of saltpeter. Mix 
them thoroughly and rub the meat once every three days with a third 
of the mixture. 
The brine-cured meats are considered best for farm use. Brine is 
less troublesome and at the same time gives better protection against 
insects and vermin. During warm weather brine should be watched 
Fig. 8. — Cuts of pork: 1, head; 2, shoulder; 3, loin; 4, belly; 5, ham. Pure-bred Berkshire barrow. 
carefully. If it becomes ropy it should be reboiled or new brine made. 
Ten pounds of salt, 2 ounces of saltpeter dissolved in 4 gallons of 
boiling water should be used to each 100 pounds of meat. Cool the 
brine before pouring it over the meat. Meat should remain in the 
brine three to four days for every pound of meat in each piece. 
After the meat has been cured thoroughly by one of the foregoing 
methods it should be smoked. The meat should be washed thor- 
oughly and permitted to chip before the smoking process begins. The 
smoke should be provided by a slow fire of some hard wood, such as 
green hickory or maple. In the winter months the smoke should be 
kept going continuously until the smoking is completed. During the 
spring and summer a light fire should be kept going a day at a time 
every two or three days. This intermittent smoking should be kept 
up for two weeks, then provide a continuous smoke for 24 to 36 hours 
and the smoking is completed. 
Study questions. — Secure a written report from each member of the 
class covering the following: How are hogs butchered ? What devices 
