The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1875-12-10
How to Cure Bacon, Ham and Pork,

,
4 correspondent of an exchange
says: AS sthe wintry months approach
the hog gaius greatly i'll the estimation
of his friends, and many persons who
would not taste of his flesh in the
summer months are pleased to see ti e
various dishes composed OF it on the r
tables. But bacon holds its own at all
seasons of the year, and ham is always
appreciated when properly cured and
cooked. Opinions differ IS TO the de
rivation of the term "ba on" Some
wise heads think it to be corruption
of the Scotch JdheH (dried); while
others believe it to come from becchen,
rs the finest flitches are furnished by
animals fed upon the beechnuts.
There are also various ways of cur
ing bacon. The Yorkshire (England)
method is to burn off the brlstfes,
rather than to scald them, then brush
the carcass and wash it in cold water,
and let it hang where it will not freeze
for twenty-four houls. One quarter OF
pound of saltpetre and twenty-five
pounds ofcommon salt are then rubbed
thoroughly into the pieces of the ami
NAL. which should be placed in a large
cub and covered up closely in q cool
place for fortnight. Then turn each
piece and rub in a little more salt.
Let it remain in the pickle another
fortnight. and the bacon is ready to be
smoked. The best way to smoke it is
with corn on the cobs burned upon
charcoal; keeping up slow, dense
smoke and not fire. Then put it in
Il cloth and wash it over with whites
wash. to preserve it from mold or fly
blows, and place where there is no
moisture. and it will keep for years.
The We .phalian hams and bacon are
cured by the following receipt: To
six pounds of rock salt add three
ounces Of saltpetre and two pounds Of
coffee G sugar Put it into three gal
Ions of water and boil until dissolved,
sllimming it we'll while it bOils and
when cold pOur it over the meat, keep
ing every part of it under the brine.
Bacon can be picked ready to smoke
in about ten days; but hams should
remain in Tor four or five weeks This
pickle can be used again and again if
it is boiled up skinned, and small
portion of its ingredients added each
time. Before putting the meat into
the brine it should be carefully washed
and wiped clean from blood, as that
spoils the pickle. Picllling tubs should
he larger at the bottom than ut the top
so that the pork can remain undisturb-
ed in its LAYERS until needed for use !;
II r Il el,1,,11 L.,
covered with coarse salt and then a
layer OF meat placed upon it, and so
on until the tubs filed \ good way
to pickle one ham-Take q deep,
stoneware dish, just large enough to
hold a ham, and mix together one
pound of coarse brown sugar one and
q half pounds of fine salt and one
ounce each of saitpetre and saltpru-
nella. Then rub every portion of the
ham, and pile the remainder of it over
the top, having placed the ham skin
side downwards in the dish. Let it
stand for two or three days then tuIn
it over and rub in the mixture, and
ladle over il with spoon any brine
that may be found at the bottom of The
pan Do this for fortnight, and if the
ham is needed for use, it can be smoked
for two or three days, and then boiled.
And it will prove a delicious dish,
especially if roasted and served with
claret with sauce, made by basting it
the last hour with tumbler full of the
wine And after pouring Off the fat
thicken the gravy. If it is to be kept,
let it remain in the pickle, rubbing it
occasionally for a month or so. a
pint of mOlasscs can be substituted for
the sugar, and pint of beer is also an
improvement to its flavor.
Bacon is almost the only meat ever
tasted by hundreds of thousands of
Frenchmen, and they have become
connoisseurs in the method of prepar-
ing it. As soon rs the pig is killed it
is always singed, not scalded, the car
cass being placed upon Il bundle OF
straw and the fire set TO it to windward.
As one side is signed the pig is turned
over, and if any bristlcs remain they
are burnt off with wisps of blazing
straw. Next it Is brushed and scraped
with knife, and washed clean with
cold water After cutting it open the
"fry" is placed into water, TO be
cleansed from blood. Some persons
will leave the opened carcass to coo. all
night. while others kill by early dawn,
and cut up in the evening by candle
light to save time. The pig is cut ur
into convenient pieces of from three tC
five pounds each, reserving the hams
feet, heads and tail for special treats,
also a few roasting pieces and some
sausage meat. The feet are then boiled
tender and brOiled as tidbIts.
For a pig weighing 20O pounds take
thirty pounds of common salt, quar-
ter of pound of saltpetre, two ounces
of ground pepper, and four ounces ol
ground alspice and cloves mixed to
gether Stir these ingredients up well
and rub each piece of pork, whether il
l. to he Salted or smoked then SDrin