Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1860-01-20

Curing and Preserving Meat.

Pork should ~ allowed 20 cool, but not
4, irys5e before cutting. n this b. 10 be de-
,erred several dAy. Tor the sAks Of convent
snee, split the animal and take out the
lard. ltv,ll then eOOl quickly aud entire
Iy. In cutting up, cut OF the head close to
lie ears tie pol or under Jaw aud The
bead or UPPER jsw, NAV be baked irc.h. OF
slightly ,altct. eoilcd as pork, the snout,
ear. .uJ fcsi. dressed Tor .ouss take out
tbs sparc-r,b- with a. much lean attached
a. r,-.ihls. for all the lean that gocs into
tss r.tS barrel shrink. up aud become.
I,rI cat tbc h.las aud shoulders with a
SD .-1s,h ct the l,s b0ne, Tor this wall
rrg,.t iu.cct. and mould getting into the
b5Iy Of tls ham. rounded At ,hc large end
and only long enough TO include the lean,
i5r ne at had better Dc in the pork than
Oh. ham strip from The bsily as lar as
tas i,aa ,ho1lI - With the lard cut the
tr0adsds aeross in strips about sisas inch.
evids al the fragments which come 0d
ab0at the ham. or other parts 80 Tor lard
Or Au.as,., aud the whole oaFcas. Is ap-
rroFriascd.
II. strip. of pork should bsraekcd edge
wi.o in tisbt casks, good coating oi sal,
bsius put between ths layers and on the
bottom and top Of tbe ,n,s. \ half a bush.
81 % the barrel has been thought suiieieut,
bui a. Ihe co.t D. bgg ,Tians, W prefer to
use about one bu,bel. that which rcnain'
uulr.olJsi Icing good for future Use. II
the eaik 10 to rymAin wishou, heading up.
t,,tsn the pork down before you add 'hs
brine. sl.s - ILe .alt dIs.olvss, the mea,
nav swim. Cover the meat with pure VA
ter. or. better. with q brine made a, strong
a, possible, With pure salt, .calding il, and
,sinmins before is application. Rock
80. or Turks l.land j. preferred fOr pre-
ssrying pork. and a prejudice has heretofore
existed against the salt manufactured al
Syracuse. and other places in Central New
York. some Of the .ali b, doubtless I'M
pure from TOO hasty evaporation and the
excessive use Of linz, but as much Of II -
fns, and OF course light By the bushsl, tho
diBcul,v IA. in part originated frou the
Use Of 10 small quantity. The solar sali
IN larger crystals, i very pure and perfect
ly reliable n there i. much lean pork,
add two ounces of sAltpeisr 10 the barrel /,
this will prevent At fron becoming very
hard, but will give = reddish color. We
appr,hcnd no difficulty from the uss u mo-
lasse. casks 10 packing pork. Molas'e. and
sugar rank next TO salt IN shsir preserving
qualities. and We often us0 such casks for
ham, and beef
We uss the ume process Tor preserving
both ham. and bsrf When cut up, the
bssf should he a Few days before tins opera
ton, rub carefully with fns salt, especially
about the bone in the hams, and leave them
to drain Few day. on plank then pack
,l,n loosely in barrel, and cover with a
sriDs made as follow,
81 gallon. Of water, nine pounds oI salt.
one quart Of mo.a'ss., three T0uads Of
brown sugar. three ounces Of sal;Issgr. ana
one uuue, oC sAlcrAius Boil the whole
vel and skim. and when cold Pour II on
the meat. which .hould b entirely covered
ty &c. This will make brine enough FOR
About ors huui u p,uUd'
THIS b, ths csis s.r,sed &" Kniekorbocker
pickle" rs,,mm.uI-l by the ate Judge
Ea... luI - arc satisfied VI it. excellence
BY long ,ral
Atths snI of thrs, weeks take up the
ham. sui ryp,cs them, and after laying in
tie brine a, much lous,r, they are ready
hr smoking.
Hickory wood and cob, make Ibs bet
,u9sc While caution Is usei that they
srs ao, ,,o near the fire, they bad better
Do, lrsslo while being smossd. la this
ca.o the smoke Ouly c0udens'' on the sur
h,, aul blackeas it. bat doe, no. penetrate
tts meat. In tact. irC-lius At any time Is
Of nl tens6s to the qualify ai hams or any
other meat, but has tenieocy TO leave
ilsu dry. smoke the hans % a light
chestnut brown. not 10 black color.
When well cured. the ham. m'y Be very
conveniently and perfectly proser'od 'or
use, by surrounding each one with a ioose
bar mad, OF close cotton cloth. This should
b ,isd tightly abou, Ih, string oi the ham,
% ,ba, neither bog. nor aies can enter
Han. them from the raiiers in well 'sn,i'
lated garrett, AMI usually they will escape
both mould and insects, and improve by
sse 'or one or more years.
We have also kept hams by packing m
Zoe salt, II itis dry. and kept IN a dry
PLACE. il answers well. They will not ao-
,orb much more salt; but IL damp, they
may become perfectly 'A,urltod. We have
also packed in clean dry ashes, but The re-
.alt va. not very satisfactory.
Wei repeat the requisites for curing sound
pork. SNsst. tight casks plenty of pure
,alt, - that some shall remain undissolVed,
the meat TO Be cooled but not frozen, and
kept a, . moderate tsmpsra.urs, covered
with a saturated brine.
Lard should be tried as sOon a. son'sn'-
snt. II must Boi lie IN close heap while
warn. or the part about the kidneys will
become tainted. Ia cutting it up Tor try
ing. remove all the lean. Use very mod
crate teA,, specially at firs'. and cook I'LL
tSs scraps turn Of a lighs brown color and
.stsls. LIS then ready to be strained, and