Semi-weekly standard. [volume] (Raleigh, N.C.) 1853-18??, 1862-09-10
from the Savannah Republican. |
THE SALT OUESTION.


the papers on the manufacture of salt, and that
many of our enterprising planters and citizens are
already engaged in making that indispensable arti-
Gle, perceive there are many who entertain doubts
as to whether it will answer all the purposes of
curing and preserving meats in this climate which
is a very important thing to our planters at this
present time as they will, early in the fall COM
mence preparations for putting up their provisions
for next year, and they should know, ere it is too
late, whether this salt will answer their wants.
ask small space to lay before our people few
important facts in regard to this seacoast salt and
its proper uses which am sure will prove OF great
value and interest to them. 1t will save them time
and money; also ensure them good supply of pro-
visions that will not spoil in this climate.
Ihaye had an experience of a number of years in
curing, sailing and packing all kinds of meats at
the North (previous to this war; for Southern and
Foreign markets. therefore am able to state, from
a practical knowledge of the various kinds of salt,
that the salt being manufactured on our coast and
in the INTERIOR is almost worthless for putting up
meats in this climate unless they use portion of
coarse Turks Island Salt with 1t for it is not sub
stantial enough to retain its proper strength buta
short time as it dissolves Immediately after putting
it into brine or pickle therefore there is nothing
to sustain the meat The brine will not preserve
the meat unless there is sufficient salt upon the
meat that will not dissolve or evaporate
have examined several samples of this seacoast
salt some of which resemble fakes of snow, and
some is as fine as any ground table salt that ever
saw; but it is not fit for packing meat with. 1t is
as good as Ashton's or Worthington's Liverpool
salt for making brine or rubbing the blood out OF
the meat and it is better for either of the above for
family use. 1t has not the requisite strength for
retaining the virtues of meat packed in brine. 1t
does not contain Solids and there is but one kind of
salt that is suitable for the purpose; that is Turks
Island salt which is of hard rocky nature and will
not dissolve.
~ ~ ,,, Noee Roof nv Dorl. With this finn Goa
coast salt is like throwing the meat to the dogs for
in this warm climate it will spoil in few weeks,
unless every particle of blood is drawn from the
meat before packing, and none but persons who
have had large and extensive experience in curing
meat capable Judging, for the two most essen
tia points in curing meat Is to preserve Its real ma
ture and sweetness and protect it from generating
heat. If the least amount of blood is left in the
meat the pickle will soon become sour and the con-
sequence is the meat is bound to spoil.
Northern packers use Liverpool Salt for curing
their meats, but not for packing purposes And
this sea-coast salt being much finer than Liverpool
it is not half strong, and is only fit for brine and
rubbing meat with, and it requires a double guam
tity to that of the Liverpool. And would advise
all our planters who contemplate using this coast
salt for curing their Bacon Hams and shoulders WITH
to double the quantity to that OF ordinary Liver
pool, otherwise their meat will be dead loss. l
would also advise them not to attempt to put up
Mess Beef with this sea.coast salt unless they have
Turks Island Salt to pack with, as will prove
perfect failure in this climate.
The majority of our planters will only cure Bacon
this fall, therefore propose giving them receipt
for putting up the best quality Of Bacon and Sugar
cured Hams that ever came to the Southern market
and put up with seacoast salt: For putting up b.
con and Sugar cured Hams.
Let our planters, after killing their hogs, follow
this simple method of cutting them up; divide the
carcase into two halves as usual then separate the
hams and shoulders from the sides, take each side
and divide it in four parts by cutting engthwse and
across through the middle, making two flank and
two back pieces to each side BY cutting this way,
you 90 not have the spare ribs, to "gnaw over, "
but make your bacon much sweetcr.
TO cure them, rub them thoroughly with salt, in
all the open places and elsewhere then pile them up
on some boards properly arranged, to let them
DRAIN being careful that the flies do not sting them,
allow them to remain so for two days, then pack
them into barrel or hogshead, according to the
quantity you wish to cure) till it is full then fill
it up with pickles, putting some kind of pressure
on top to keep the meat below the surface of the
brine, let it remain this way for two weeks, then
take out the pieces and es them drain1, then put
them into an empty barrel again without any salt,
and fill it up with sugar picket, and let them re.
main so for week or ten days, then take them out
| and hang them up in the smoke-house, and smoke
them gradually from four to six days. Corn cobs
| make the best smoke. They should, after hanging
In the smoke house Tor week or So DC taken down
and packed in an ar-tight cask, and placed in some
dry shed or barn, until required for use or foI
| market
The above is the original Northern process o.
curing "Sugar-cured HAMS" and if our planters
desire choice stock Of well cured hams and bacon
they will obtain them by following the above pro
cess
By this method of curing 1000 lbs. of choice
sweet bacon can be put up at the low cost of $40
reckoning all the things used at the present high
rate of prices The cost being one cent per pound
for curing from 100 lbs to $4,000 lbs, and that
too, as fine and choice meat as ever came to this
| market.
Now, if this is not worthy the uotice Of our plan
tiers, then l must say that salt won't save them "
There are other processes Of curing and putting
up Mess Beef Mess Pork, Smoked Beef Dry SalteC
Meats, &c. by Northern packers for foreign markets
which | should be happy to bring before our plan
tiers and citizens, provided it will meet with your
| approval.
Respectfully yours,
| WESTPHALIA.
sThis pickle is made follows To 90 gallons of water