The Bloomfield times. [volume] (New Bloomfield, Pa.) 1867-187?, 1872-12-03
Receipts for Curlns Meat.

Receipts for Curing Meat.
AS "killing time" will soon be here we
republsh the following valuable receipts |
for curing meat. The first is the famous
Germantown Telegraph receipt which is
used extensively throughout eastern Penn |
sylvania It's great merit consists in its
being not only an excellent preservative,
but the hams cured by this process have a
very rich flavor, and are not over-salted.
Germantomp Telegraph Receipt.
To one gallon of water,
Take 4 lbs. of salt,
ib. of sugar,
OF. saltpetre,
or. of potash,
In this ratio the pickle can be increased
to any quantity desired Let these be boil
ed together until all the dirt from the sugar
rises to the top and is SKINNED off. Then
throw it into tub to cool, and when cold,
pour it over beef or pork, to remain the
usual time, say four or five weeks. The
meat must be well covered with pickle and
should not be put down for at least two
days after killing, during which time it
should be slightly sprinkled with powdered
saltpetre, which removes all the surface
blood &C., leaving the meat fresh and
clean. Some omit boiling the pickle, and
find it to answer well, though the operation
of boiling purifies the pickle by throwing
off the dirt always to be found in salt and
sugar.
If this receipt is properly tried, it will
never be abandoned. There is none that
surpass it, if so good Germantown TeIe-
graph.
The following four recipes are said to be
those after which the premium hams were
cured that gained prize at the Maryland
State Fair:
FIRST PREMIUM.-Mix two and one-half
pounds salpetre, finely powdered, onehalf
bushel fine salt, three pounds brown sugar,
one-half gallon molasses. Rub the meat
with the mixture; pack with skin down.
Turn over once week and add little salt.
After being down three or four weeks, take
out, wash, and hang up two or three weeks
until it is dry. Then smoke with hickory
wood three or four weeks then bag or pack
away in cool place (not a CELLAR in chaff
or hay.-Thomas Lone.
SECOND PREMIUM.-The meat, 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 off
table spoonful mot heaped) to each ham, a
dessert spoonful to each shoulder, and about
half that quantity to each middling and
jowl this must be rubbed in. Then salt it
by packing thin coating of salt on the
flesh side of each piece, say one-half an
inch thick pack the pieces on a scaffolding
or on floor with strips of plank laid few
inches apart all over it Chat is, under the
meat); the pieces must be placed skin side
down, in the following order: First layers,
hams; second, shoulders; third, ,jowls; fourth
middling take the spare ribs out OF the
middlings. The meat must lie in this wise
six weeks if the weather is mild eight if
cold, the brine being allowed to run freely.
j. HoWard McHenry.
THIRD PREMIuM.--Half bushel of fine
salt, tuIoc pOuuuo VI DtoWu buRdi, tWO anu
one half pounds saltpetre, one-half gallon
best molasses. Mix these ingredients to-
gether, then rub each piece well with the
mixture until all be absorbed. The meat
must be taken out of the pickle once a
week for six weeks the two first times the
meat is taken out there is to be plate of
alum salt added to the pickle. Mrs. WI
liam II. HarriOh
FOURTH PREMIUM.-Tw and one-half
pounds saltpetre, dried and finely powder
ed, one-half bushel best Liverpool salt,
three pounds of brown sugar, and one.half
gallon molasses. Mix all in vessel, rub
the meat well with same, and pack with
skin down. The above is the exact amount
required for 1000 pounds of pork. After
being in salt three TO four weeks, take out,
wash clean the pieces, dry, and hang it VI
for smoking Three weeks is sufficient te
smoke them thoroughly by fire made o.
hickory wood. When smoked, take dowr
or pack away in dry chaf or cut straw
Examine them occasionally, and if found
to be at all damp, renew the packing witt
dry material.