The Charlotte journal. [volume] (Charlotte, N.C.) 1835-1851, 1840-12-17
RER.FE ECO.SU.TEY.
IRON III. Acr.cll.araiisf.
u MAKING cC0D BACON

lS MAKING GOOD BACON
Tas beginning Of ya,r j. generally lbs
the III F-a-z u2 Polk fer Bacon as
t1ss.sa s,aod.sg Dish n Ia West, ba5.
c5ae.als5 l. g.se ysG nc ,.sl.s :. thirty
wears ezgcfsea.8 d g this .npe,..at SUB
iscL Tie SIS, ling necessary u u,ks
good B-ccs. 10 have ~! hoss-aIaIghtcr
iaan Z lie lsg 5lng Of the week, 50 that
vo3 eco take es5s u tie od4l before Sa,gs
CAV night; asasrEiss, Il q warn d5y OF ,gs
saog5 ia,cfge-e, par, Of .; nay 5e lost
/! IS highly ugy5isl. iaa, hogs, slaughter
Cd f5r bacon. sas.. 5a seiI s'ed-ths ause
completely tie yc.5e's arc erEglsd Of l.sod,
tie .ess c.sPozt.cs tacre IS Il mea; 70 iatGt
OF pQnfy. A tosn IS ice hog Is sell
cleaned al l-ag Up, Il should X freely
yas.st 10 sat.a ~ater, wiped Ei.l towsl,
aud carefully escaped gi.a a sharp kn.;s
especially lie LEAD, ears AID feet, Il you
VISA - have 9 - ssl5e or hogs lead
cheese. i -esa y.'ls arc generally oegirc,.
e. sul .-s.a8 uy i3r more Convenient
season, -44 .-.l taken Up by the coax CT
same die g1z2 about l5s establishment, aud
tie Gair silsc5 Ct aaa IT,. SAN bufu.a ua.
III it Lr3enes black aat bitter thereby in.
paf,og Is caioT s.5 taste to the sguse .ud
hogs bead c--cs.. Altar ea;iiu. tia log,
t4s lasiae s,lj be carefully anI freely
WASHED ats- cg.4 water, was tie m0U;h
open So Us. l6e saeie may pass through
the lara-t zl4 remain 10 Ibis condition uul,
CON .-.ziT cgg., a-..l E,.i gsacrzily take
place, egsG 70 m35era.s weather, Ia oue
night. /. lie weather should Be Sc mild
HAT . II h.; Geo. 10 51e Z. sbi, II had BEL.
Ter be c-l gFs al spread gpeu brick sn3
s,gce pas@ns-ls, previously We. Iila co.3
water Il 80 g.ea. IS si.i sG.t, dash c. I'd
water CCoC H., a.1 d viii 500 Ia ready Ter
the salt, -. - oil cases u Should be psr.sci.
" Gao. II practicable. !aoes 0rtgs tLsian-
ces, azYe made a, gcc1 bscoo IS have
ever made, CT Of meet .f,z.n 50 lard thai
Il had 10 be cul up s1!tfyiy With al AKA
rs TO Tie mode If saI.Gg AID Tue quantity
Ct sat- cecessary 10 cure pSfk, So as 70
make good b1coo, every man thioks that
Ae kneg. bsilef than 5is uslsbbor. have
exPeIlneaied fvr the purpose Of ascertain
Jog the beet mole Of salling down pork, q,
slso the proper qgsn.ty Of salt AID olber
ingredients, such az sugar, moiassss, red
pepper ard salipsire, al! " which hive
their advocates, aud baye settled Down asd
pursued the fD!iowiBg practice fer the last
twenty years. Measure busbsl Of salt
spread /. upon lsbIe--wslgh pound Of
salipeise--pglTerizs il carefully and mix it
thoroughly sitb the salt. Tbs mixture IS
sgficieE. for ihsgssnd weight Of small
meat, or siebl hundred Of large, 70 DO well
rubbed upsu every piece, aud more sspeci.
ally, upon The assSy surface. taking care 10
pack your Ioia.s at Tie bottom and I'll up
tbs litils iuteTs,iees With fowls, chic and
Tounds-ibs latter piece is made By cutting
che ueck Of az Ibs shoulder and owls
Tie length Of tine necessary to keep pork
10 salt 10 make baoon, depends upon The
weather and the sze of tho meat, IT the
weather s mild and tho meat small, weeks
will be long enough but il the weather
is cold aud the meat large, it should remain
IN salt from sig to eight weeks, and should
be taken op at tie end OF four @eeks and
well rubbed and sprinklsi with salt, 10 case
the first has dissolved. II is then to be hung
up 10 dark smoke house, and tho darker
ths better, for lhe purpose Of excluding 1iss
You will never IG5 flies IN room where
the light 10 compery shut out The high.
or your smeke hoCas TIC better, SO thai you