Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-12-08
PREMIUM RAvTS.

The following recipes for curing l 200
pounds pork hams took the severel pre-
miums Offered by the Maryland State
Agricultural Society at its exhibition in
1858:
First Premium. % lbs. saltpetre,
finely powdered, J bush. fine salt, 8 lbs.
brown sugar, gallon molasses. Rub the
meat Tith the mixture; pack with skin
down. s Turn over once a week, and add
O little salt. After being down s to 4
weekS take out, wash, and hang up 2 or 8
weeks, until il is dry. Then smoke with
hickory wood 8 or weeks; then bag, or
pack away in a cool place-nOt cellar
in chaff or hay. Examine occasionally,
and renew dry packing material.-Ihos.
Love.
Second Premium. meet after be-
ing cut out must be rubbed, piece by
piece, with very finely powdered saltpetre,
on the flesh side, and where the leg is cut
of, tablespoonful mot hesped to each
ham, dessert spoonful to each shoulder,
and about half that quantity to each mid
ding and jowl; this must be rubbed in
Then salt it, by packing thin coating of
salt on the flesh side of each piece, say a
half inch thick, pack the pieces on a scat
folding. or on floor with strips of plank
laid few inches apart all over it, (that is
under the meat; the pieces must be plac-
ed skin side down, in the following order:
Isl layer, hams; ID, shoulders; Sd, Fowls;
4th, middlings-take the spare-ribs out
of the middlings. If the hogs are
very fat, pare the fat carefully from the
flesh side of the ham. The meat must
not be frozen. It must lie in this wise:
six weeks if the weather is mild, eight if
very cold-the brine being allowed to run
off freely. The smoking is an entirely
different matter, and will require personal
instructions to the persons entrusted with
the smoke ,making.-J HODdrd Nc
Henry.
Third Premium half bushel of fine
salt, 8 pounds brown sugar, q pounds of
saltpetre, gallon best molssses. Mix
these ingredients together, then rub each
| piece well with the mixture, until all be
absorbed. The meat must be taken Out
of the pickle once week for six weeks
| the two first times the meat is taken out,
there is TO be q plate of alum salt added
| TO the pickle which the meat makes
Mrs VIM n Marriott, J.
Fourth Premium-24 pounds saltpetTe,
dried and finely powdered, J bushel best
Liverpool salt, pounds brown sugar,
and ! gallon molasses. Mix all in yes.
sci, rub the. meat well with same, anC
pack with skin down. 1t should be
turned occasionally, adding at same time
little more salt.
The above is the exact amount re-
quired for 1000 pounds pork. Aftel
being in salt three to four weeks, take
out, wash clean the pieces, dry, and hans
it up for smoking. Three weeks is suf1i
cient to smoke them thoroughly-by fin
made of hickory wood. When SIN ked
take down and bag, or pack away in dry
chaff or cut straw. Examine them occa,
sionally, and if found to be at all damp
renew the packing with dry material
Charles JesSoi.
4 correspondent of the Practicd
Farmer, at Bridgeton, N. j., noted 70
having superior quality of dried bee
and hams, sends his recipe, which he ha
used fer more than forty years, without
failure. 1t is as follows:
For every 100 lbs. of beef, Z lbs. salt
OF. saltpetre, II lbs. brown sugar, .
gals. water. Broil ant skim, and pou
over thameat when cold. If properl,
packed, that amount of water will cove
the meat
For pork, pack the hams and shoulder
together. To every 100 lbs. take lbs
salt, 4 OF. salpetre, Il lbs, sugar, gals
| water.
The hsms and beef for drying may b
taken out after four weeks. To keep tn
meat after warm weather, the pickle WI
1 have tn he bOlipl