Camden journal. [volume] (Camden, South-Carolina) 1852-1852, 1852-12-21
Saving Pork and MAX ing Bacon.

1t would probably, Just at this time, be Il more
acceptable service to many OF our readers to tell
them how they are to get pork, than how it is
to be saved. This however, does not lesscu the
importance of the proposition with which we set
out; and as our advice would not be available in
the one case, we proceed to the consideration of
the other. 1t is ndispensably necessary to per-
feet success, that the hogs woich are to be COLI
verted into pork should be fat, and made SO by
healthy, solid fUod-othJrwise the meat will be
soft, and subject to much shriukage and waste
in driving. Hogs sometimes are slaughtered
when in a declining state; in all such cases the
loss is considerable in converting to bacon- and
the meat, when boiled, seems to grow less and
the bones stick out, as though too rye for their
envelope. Fine bacon can therefore not be ex-
pcctcd from oor or declining hogs; nor may
sweet, juciy hams be made without proper care
and u,tclitiun to the uTuTtTTTg III OF TIC lOTK.-
The saugltcring and cleaning should be CON-
duclcd with ncalncss-lhe scal,iiug and remov-
ing the hair, requiring jud gmcnt aud skill, that
the one may he neither more nor less than may
be necessary to the accomplishment of the other.
All the har should be taken out by the roots,
and not shaved off with Tic knife; this is rot on
" ncater, but in better condition to be saved
sweet and kept from worms. After the pork is
killed, and has hung long enough to have drain
ed and dried well. operation of cutting out may
commence. This is too we'll understood to need
any instruction from us, further than to remark,
that some skill and good taste may be displayed
even here in the shape of the ham, and some re-
al advantages are obtained by smooth cutting,
leaving no gashes for the fly to enter and deposit
its eggs. After the cutting up, all the pieces
should be laid away, spriukling each piece with
salt, and there permitted to remain until the an
ma heat is all gone, and the marrow in the
bone shall become cool. To accomplish this
mort speedily and successfully, it should not be
bulked, but laid in single layers, if possible. If
this is properly done, a single night vii usually
suffice. Then the sailing may commence
There is much difference Of opinion--sone who
claim very good success, do not rub at all. but
simply pack away in salt Our practice, and the
result Of our obser alton, have been ditfcrent.-
We should therefore recommend that all the
joints be we'll rubbed with salt before packing.
Where much is 10 be DONE the hand would be-
come tender by long rubbing; this may be rem
eded by using the ear of the hog for rubber.
This rubbing with salt is done almost exclusive
ly Oh the skin side and is continued until the
skin appears chaftd and softcncd with salt. A
little saltpctrc should be added to the salt
some four or five tablespoonful, well pulverized,
to each bushel This aids the salt in striking in,
and reddens the texture of the ham. Too much,
however, is an injury, making the meat too dry
and hard. After the rubbing, let the pork be
packed away, covering each piece well with salt.
1t is better to waste salt than to lose meat
There is much diversity Of opinion as to whether
it is best that the joints should be covered with
brine or pickle we think tha. it would he bet
ter to be covered. With very large meat, it is
good practice, after lying for two or three
weeks, to rub the joints a second time with salt,
and pack away again. The weather should be
cold when this is done. When it has been III
salt four weeks, (and if the weather has been ve-
ry cold, FIVE will not be too ong) it shonld be
hung up to dry. The bans should be hung 50
that the hook may be down. This should he
d ne in cold weather also and if windy the bet
ter, as it will aid very much in drying and har'
dcning the surface. The smoking should now
commence, and be kept up constantly for about
four weeks, or until the meat is fully cured. BE
careful not to hurt, by having too much fire, and
the meat hung too low. The smoking may then
be suspended, hut in all damp, wet seasons
should be renewed sufficiently to keep the bacon
and inside of the house free from moisture. Some
rer.ons report very good success by doing moth
| ing more. Our advice would be, TO take th'