Delaware journal. [volume] (Wilmington [Del.]) 1827-1832, 1829-03-06
JT0. 81.

time afterwards. TO give bacon its most exquisite
fla, our, both moasses, or sugar, and saltpetre
should be used. ! usually put tablespoon full or
two of moasses on the flesh side of the ham, lit
tie before it is sailed, and after the moasses is rub
bed over it, heaping spoonful two of finely pull
verified satpetre, the ham supposed to weigh, when
cured, from IL to Is pounds. | put nearly the
same quantity on the midliDgs and shoulders, and
proporonaby on the smaller pieces, believing that
1t essentially contributes not only towards the i'm
proyement and favor and appearance, but also to
the preservation Of bacon, and as preventive
against the worm, bug, or skipper. In order to n-
sure perfectly sound bacon, the pork must be
sailed at least twice. The second sailing should
take place about the third day after the first, at
which time add about third of the quantity of
the saltpetre applied in the first instance. If, how
ever the pork should be frozen when sailed in the
fret instance, it should be re-salted soon as prac-
tlcable after it haws without which there Is great
danger of injury use the Liverpool sack salt,
and prefer il on account of its fineness. bushei
to the thousand weight of pork has been supposed
sufficient quantity. think it too little and would
not by any advise that there should be stint
of salt. Five pounds of saltpetre to the above
mentioned quantity of pork, is, perhaps, quite
enough. Care should be taken to let the brine
drain off from the pork, whilst in salt as its contact
with it tends to injure its favour. Ii sailed in
casks, there should be hole in the bottom, after
the second sailing, that the brine may escape.
There are different opinions as to the length OF
time the pork should remain ia salt. | would re-
commend four weeks. If saltpetre in sufficient
quantities be used, fat pork Can scarcely be made
too salt. have known prime excellent bacon to
have remained in salt more than three months. The
last operation in curing Of bacon is the smoking of
it. This may be sufficiently well done, perhaps
with any kind Of wood but solid green wood, as
hickory or oak, is the best. Contrary to old opin-
ions, the operation is best carried in the closest
smoke house considerable degree of heat, too, is
not injurious, but promotes, and facilitates, believe
the operation. The old idea Of the fire tantipg
meat is erroneous. The effect, so called, is occa-
stoned by the pork not being thoroughly cured :
bacon should be smoked until it is of dark reddish
COLOR and il is best done in clear dry weather. 10
hanging it up, it is most advantageous TO put the
joints highest for, they are most assaiable by
the skipper fly they least liable thereby to have
esgs deposited on them. There is an opinion which
has long universally prevailed, and which think
the experience of last winter has belied 1t is.
that it pork be once thoroughly cold before sailing.
it may with proper care be saved. This in ordna'
ry winters is true. But IN such winter as the last
when the thermometer ran, in "a hours, from be-
tween 80 and 40 to between so and TO- and remain
ed so for four five days, do not think that fat
and large pork can be saved by any reasonable at
tention to 1t.