24 
<Iht RURAL NEW-YORKER 
January 1, 1021 
Happy Days for the dairyman when bossy gets her nose 
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am 
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Booklet 
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Questions About Meats 
Answered by Prof. K. J. Seulke 
Best Wood for Smoking Meat 
I would like some information in re¬ 
gard to smoking cured pork, also beef. 
We have all heard about hickory ^but 
when you cannot get any, what about 
some of the “just-as-good” kind? Would 
green apple be good? Not much of a va¬ 
riety of timber here—cottonwood, elm, a 
few' ash, hackberry, walnut and soft 
maple. C. G. R. 
Abilene, Kan. 
Hickory gives the most satisfactory 
results iu smoking pork, and beef, but 
when, this cannot be obtained, any green, 
hard wood, with the exception of oak, 
resinous woods, such as pine, etc., and a 
few other varieties of wood, which give 
an undesirable flavor, may be used. 
Corncobs may also be used. The chief 
objection to corncobs and. other woods 
producing a very light ash is that the ash 
is likely to blow when the smokehouse 
door is opened, covering the meat with 
a fine deposit of ash, giving it a dirty ap¬ 
pearance. Woods that will he found most 
satisfactory for this purpose are hard 
maple, hickory, apple, elm and soft maple. 
Dried and Corned Beef 
I have a grade Holstein bull calf nearly 
10 months old, in good condition and 
rather fat. I want to kill him and use 
all the meat. I have no pigs to butcher, 
and only want to kill this 10-mouths-old 
bull and smoke most of the meat. I do 
not want to sell it. I want to smoko most 
of the meat, so as to have a good supply 
during the Winter. I never smoked 6ueh 
young meat before, and therefore need 
your advice. Can this be done without 
ruining the meat? Must the. meat be put 
into a salt brine before smoking, and how 
long should it stay in salt brine? IIow 
long should this meat, be smoked? What 
parts are usually used for smoking pur¬ 
poses? H. A, S. 
Wantagh, N. Y. 
While the meat of a 10-months-old calf 
contains considerably more moisture, and 
is, therefore, more difficult to cure than 
meat from an older animal, it is, however, 
possible to make all portions thick enough 
into dried beef, and the remaining thin¬ 
ner, bonier pieces into corned beef. I 
would, therefore, recommend the follow¬ 
ing procedure: Dress the calf in the 
usual manner, removing the head, shanks, 
hide and internal organs. Split the car¬ 
case into halves down, the center of the 
breast and backbone, and after cooling 
thoroughly, without freezing, for at least 
three days, take all heavily muscled por¬ 
tions that will provide pieces of meat 
weighing a pound and a half or more, 
after the bones are removed, using these 
pieces for dried beef. These pieces of 
meat should be solid muscle, several 
inches thick, and free from boue and ex¬ 
cess fat. The remaining parts of the car¬ 
cass, that are too thin for dried beef pur¬ 
poses, such as breast, ribs and shoulders, 
may he cut into pieces weighing three 
pounds or more and be made into corred 
beef. 
The following directions will be found 
satisfactory for making dried beef from 
the carcass of an animal of this age: 
A jar or a barrel is the best receptacle 
in which to pack the meat when curing 
it. To each 100 lbs. of well-cooled beef 
weigh out 6 lbs. of fine salt, 3 lbs. of 
granulated or brown sugar, and 2 oz. 
of saltpeter. Mix these thoroughly, with¬ 
out wetting, and divide the mixture into 
three portions. Set two portions away 
for future use, and rub the other portion 
into the meat. Pack the meat in the jar 
and leave it for three days. At the end 
of the three days take the meat from the 
jar, but leave in the jar the syrup that 
has formed. Rub the meat with another 
portion of the mixture, repack it, and 
leave it for three days. Remove it from 
the syrup, rub it with the last portion of 
the mixture, and repack it in the syrup 
in the jar. After eight days remove the 
meat and bang it in the smokehouse, 
where it should be smoked until it is dry. 
It should he then kept in a dry place 
until it is used. The longer it is smoked 
and the drier it is kept, the longer it will 
remain good. Be sure to keep the jar 
in a cool, dry place; that is, clean, and 
where there is no danger of freezing. 
The following directions will be found 
satisfactory for making corned beef: 
Since corned beef is used for practically 
the same dishes as fresh beef, only whole¬ 
some, untainted meat should be used for 
this purpose. Naturally, the choicer the 
meat that is put into the pickle, the better 
will be the meat that comes out. The 
cheaper cuts of beef are ordinarily used 
for corning, because the choicer cuts are 
more palatable in a fresh condition. 
Plate, shoulder, flank, chuck, cross-ribs 
and rump are most commonly used for 
corning. Frozen meat should not be put 
into the brine; neither should the brine 
be frozen while the meat is in it. Weigh 
the meat. Cut in pieces about 6 in. 
square. Place a layer of salt on the bot¬ 
tom of the vessel in which the meat is to 
be packed, cover this with a layer ot 
meat, and sprinkle a layer of salt over 
the meat. Add alternate layers of meat 
and of salt until the meat is packed. 
Seven to nine pounds of salt will usually 
be enough for 100 lbs. of meat. Allow 
the meat to stand in the salt over night. 
On the following morning make a brine, 
using 5 lbs. of sugar, 2% oz. of baking 
soda and 3 oz. of saltpeter for every 
100 lbs. of meat. Dissolve these ingre¬ 
dients in 4 gals, of boiling water. If 
more or less than 100 lbs. of meat is to 
be cured, use these proportions for the 
brine. If 4 gals, of brine does not en¬ 
tirely cover 100 lbs. of meat, water may 
be added. The meat should be weighted 
down with a block or a clean stone, since 
any part that is not covered with the 
brine will decompose very quickly. 
If the brine shows signs of fermenta¬ 
tion in warm weather, it should be draw r n 
off, boiled, strained through a clean cloth, 
and after it is thoroughly cooled poured 
back on.the meat. The meat should he 
kept in a cool, dark place. At the end 
of 30 days the meat will be ready for use. 
If the pieces are larger than 6 in. square, 
a longer time may be allowed, according 
to the size of the pieces. 
How to Handle Pork 
Would you give me some information 
about salting pork, how strong to make 
the brine, how long you think it is the 
best to keep the meat in the brine? 
IIow long would you smoke the hams, and 
what kind of -wood would you use for 
smoking? I generally make the brine 
so strong that a middle-sized potato will 
swim on the top. I keep the meat in the 
brine four to six weeks, and use, if pos¬ 
sible, a molasses barrel. For smoking I 
used hickory wood, but somebody told 
me about sawdust. J. 8. 
Locust Valley, N. Y. 
After the meat has been thoroughly 
cooled, the carcass may be cut up and 
cured. Sugar-cured pork is preferable to 
dry-cured pork or plain salt pork, be¬ 
cause of its pleasant flavor, and because 
the meat is not so dry and hard. All the 
pork carcass may be cured except the 
loins, which are used fresh for chops and 
roasts, the spareribs, which are used 
fresh, and the trimmings, which are used 
for lard and sausage. The hams, shoul¬ 
ders and bacons are sugar-cured, and the 
fat backs are dry-cured or pickled iu a 
plain salt pickle. 
Before the meat is placed in pickle or 
salt, all corners and ragged edges should 
be cut off and used for sausage and lard. 
If they are left on they will be wasted, 
for they will be thoroughly soaked by 
the pickle and will be of no use. 
Rub the pork thoroughly with salt and 
pack it in a cool place over night. The 
next day pack it in a barrel or an earthen 
jar, with the heaviest hams and shoulders 
at the bottom, the lighter hams and shoul¬ 
ders'next, and the bacons and tongues at 
the top. 
For every 100 lbs. of meat weigh out 
6 lbs. of salt, 3 lbs. of brown sugar and 
2 oz. of saltpeter. Rub these together 
thoroughly, taking care that the saltpeter 
is finely powdered. Dissolve the whole by 
stirring it into 4 gals, of boiling water. 
Allow this brine to cool thoroughly, and 
then pour it over the meat. If it does 
not entirely cover the meat, add more 
water. The brine should cover the meat 
at all times. The meat may he weighted 
down with a block, if necessary, for if it 
is not covered the projecting meat will 
decompose in a short time. If the brine 
shows signs of fermenting during the cur¬ 
ing process, it should be drawn off, boiled 
and cooled and then poured back on the 
meat. 
The bacons and tongues may be taken 
from the pickle after four to six weeks, 
and after being washed in warm water 
they may be hung in the smokehouse and 
smoked. The lighter hams and shoulders 
will be ready to take out of the pickle 
in six or eight weeks, and the heavier 
ones at the end of eighth week. 
Meat that has been pickled should be 
removed from the brine at least a day 
before it is to be smoked, and after being 
washed in warm water it should be hung 
up to dry until it is ready to smoke. 
The meat should be hung in the smoke¬ 
house, with no two pieces touching each 
other, and then a fire should be started, 
heating the house gradually. The meat 
should be kept warm, hut not hot enough 
to dry the outside too much and prevent 
the smoke from penetrating. There 
should be as much smoke as possible, but 
no more heat than is necessai-y. 
After the meat has become properly 
colored, it should be cooled (but not al¬ 
lowed to freeze) by opening the venti¬ 
lator on the door, leaving it open until 
the meat hardens. It may then be packed 
away for future use. If warm hams are 
piled one upon another before they are 
cooled, sweating occurs where the two 
touch, and decomposition soon sets in. 
Hickory wood is the best for smoking, 
but sawdust may be used, provided you 
are sure it is hickory sawdust, as the 
sawdust from oak will give the meat a 
tannic acid taste, and the sawdust from 
pine and other resinous woods will give 
a resinous taste. 
