Weekly standard. [volume] (Raleigh, N.C.) 1858-1865, 1862-09-10
From the Savannah Republican. ;,
THE SALT QUESTION

From the Savannah Republican,
THE SALT QUESTION
Mr.. EDITOR Having read numerous articles in
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, it is too
late whether this salt will answer their wants.
ask q 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.
have had an experience of a number of years in
curing, sailing and packing all kinds of meats at
the North (previous to this wary for Southern and
Foreign markets, therefore am able to state, from
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 but
short time as it dissoves Immediately after putting
it into brine 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 coast
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 kind of
salt that is suitable for the purpose that is Turks
Island salt which is of hard rocky nature and will
not dissolve.
To put up Mess Beef or Pork with this fine sea-
coast salt is like throwing the meat to the dogs for
in this warm climate it will spoil in a 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 are 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 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 double guam
tity to that of the Liverpool. And l would advise
all our planters who contemplate using this coast
salt for curing their Bacon Hams and shoulders WITH
to use double the quantity to that of ordinary Liver
pool, otherwise their meat will be a dead loss.
would also advise them not to attempt to put up
Mess Beef with this ssacoast salt unless they have
Turks Island Salt to pack it WITH IS it 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 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 havo the spare ribs, to "gnaw over"
but make your bacon much sweeter.
To cure them rub them thoroughly with salt in
all the open places and elsewhere then pile them up
some boards properly arranged, so 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
itup 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 lie. them draint, then put
ShSuA OH SahP1J o"aASA oS"AA ~
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 for week or so, be taken down
and packed in an alright cask, and placed in some
dry shed or barn, until required for use or for
market
The above is the original Northern process Of
curing "Sugar-cured Hams" and if our planters
desire choice stock Of we'll 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 co. 600 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 must say that 'salt won't save them VI
There are other processes of curing and putting
up Mess Beet, Mess Pork, Smoked Beef, Dry Saltet
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.