Iowa territorial gazette and advertiser. [volume] (Burlington, Iowa Territory [Iowa]) 1840-1846, 1842-12-10
Agricultural and Scientific,
From the Farmers Cabinet.
TO CURE HAMS, &c.

aTo one gallon Of water, add eight
pounds corse rock salt. one pin, OF moias.
SEES, and two ounces saltpetre (nitre.) mix
the ingredients in these proportions we'll
together, and let them remain until dis
solved, say twelve hours, and then assert
your hams so as to have them of the same
or similar sizes in the same tubs, packing
them either end downwards, but not flat
or horizontally, until the cask is full
then pour the brine, as above prepared,
over them, and your work is about done.
Hams Of about ten pounds weight should
remain in this pickle about four weeks,
and larger ones in proportion, and no Ion
ger-(slx weeks in common being quite
long enough for pretty large hams) or
they will become TOO salt, Il great fault
indeed for this article. All thu various
laborious and tedious methods we hearoi,
such as dry rubbing with salt petre, sugar,
and SO forth, may be very good indeed,
but quite unnecessary, inasmuch as precise
ly the same end is attained by the above
process, with comparatively little trouble.
After the hams have lain asullicient time
in pickle, take them out and let them drain
for day or two, before hanging them
up to smoke-lor which purpose hickory
wood is much the best; and when brought
TO proper color, they may be packed in
cases, olany size, in dry saw dust, in me
dunn coarse salt, Gas they will take no
more SALTY or any compact artlclc-or
they may be packed without any thing,
ifnot intended for export; in which case
it is better to interiay them with some
thing TO keep them solid and compact, and
to keep out flies.
The above recipe is unsurpassed for
curing rounds Of beef, beef lounges, &C.,
for drying; tut they must NOT remain in
tho pickle more thanten days; then TO be
sahsA out, washed. and hung up TO dry.
I do 1ol prolsssao be acquainted with the
best mode Of putting up beef FOR shipping.
But poEkssesms simple enough-cleanli
ness, dsspatch and plenty Of salt, are the
priaicpM requisites. By despatchl mean,
That tn meat should not DC suffered to
remain nnpacked SO long as to become
partially tainted before being sailed. 1t
10 though, by some, that it is sometimes
left TO lily too long in bulk before sailing,
which accopnfs for so mach uasalea bic
msat, received from the interior. To OBJ
viate allihis, let the pork remain astshort
q time .osroqte nient after becoming per
fectiy sooL bce5re it is cut up into proper
sizes, aud begin to pack in ssreet casks,
By first puibing in the bottom. salt to the
depth Of twp. sDches; then begin to put,
down . aver Of pork, in a circular torn
round nextto the slaves; with the skin
next the wood, and so OH filling up the
middle Lass until you have solid mass
'f meat six or eight inches deep, then
hlow . Sufficient quantity O! salt 10 fill
III the inteitices, aud to cover them par
tally; after which take wooden ram
nefsaaA ram the meat down for some
inc; itwould be well to place piece of
carpet on the meat before commencing
his process; after which, put in as much
more salt as will cover the layer about 2
l-2 inches insdepth, aad then lay ON an
,ther layer Of pork and proceed as be.
ore, alternating the layers ofslhe salt
md pork until the cask or tub is full, let
ing some g Igor 8 inches .! salt resnain
IN the top (but in no case use any other
han the best rock sat-. )-then-let the meat
stand thus for week or ten days, after
which pour in as much pure clean scater
IS vii! nearly fill the cask; and if we'll
looped and headed it may be sent 10 Cal
u.ta and back again, and be rs good on
Is return 90 i ever was. s. s."
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