The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1874-01-22
The Pork Barrel.

A number of circumstances unite to
cause salt pork to be one of the leading
articles of diet in the farmers family;
and for all it is SO easily cured, it is as.
tonishing to know how much is lost every
year by being improperly cut and sailed.
Much finds its way to the soap-kettle, and
q larger amount comes on the table so
badly tainted as to be unwholesome food.
Every farmer should be prepared with a
suitable barrel, as the first essential for
properly saving pork. 1t should be of
good materials; iron bound, with an extra
Eeavy hoop at the bottom. 1t should be
provided with a closely-fitting cover that
will come over the chime. This cover
should be provided with a handle. If new
wine should not be put into old bottles,
there is no danger in putting new pork
into old barrels. Many, indeed, seem to
think that there is virtue in an old barrel,
and would prefer one that had been in use
for years to one just from the shop of the
cooper. A well-made pork barrel will
last for years, for the salt it absorbs will
preserve it. 1t should not be used, how
ever, for holding beef, mutton, or even
hams and shoulders, which require a
different pickle than that required for
clear pork.
The pork barrel should stand in the
coolest part of the cellar. 1t should rest
on a support so that there is no danger of
water coming in contact with it. A false
head, with several holes bored through it,
should be provided fo- the purpose OF
preventing the pork from coming to the
surface Of the brine. A we'll washed
stone should be placed on this. If there
is old brine in the barrel when you wish
to pack down pork, it should be boiled
and the impurities skinned of, when it
may be used again. Medium sized hogs
make the best pork for family use. The
hogs should hang out Of doors or in q
cool place for at least twelve hours before
the meat is packed. 1t would be best if
they were split in two. The softer parts
of the belly, the trimmings from the hams
and shoulders, had better be tried out for
lard or used for sausage. If the ribs are
entirely removed, the meat can be cut in.
to slices much better. The less lean meat
there is put in the barrel the less blood
there will be to color the brine and rem
der it impure.
The clear sides should be cut into strips
of nearly uniform width. 1t is q good
plan to use straighttdged measure in
cutting them. The knife should be sharp,
SO that the edges of the pork will be
smooth. There is always danger of small,
detached pieces Of meat coming to the
surface Of the brine, becoming rancid
and thus injuring the whole contents of
the barrel. The bottom of the. barrel
should always be covered with salt. Then
layer Of strips should be placed, the
rind outward, and the longes. pieces next
to the barrel. Use the shorter strips near
the center of the course. When one layer
is formed as compactly as it can be done
by hand, add half an inch of salt, and
then continue the successive layers of pork
and salt. Most recommend leaving the
pork in dry salt for two or three days. At
the. end Of this time sufficient water
should be added to cover all the pork. If
all the salt on the upper layer is dissolv-
ed, more salt should be added, 80 that
the brine shall be Of full strength. Prairie
Former.