Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1875-12-07
agricultural,
HOU TO Care Bacon, Ham and
Pork.

A correspondent Of an exchange says :;
As the wintry months approach the hog
gains greatly in the estimation of his
friends, and many persons who would not
taste Of his flesh in the summer months,
are pleased to see the various dishes COM
posed Of !; upon their tables. But bacon
holds its own at all seasons Of the year,
and ham Is always appreciated when
properly cured and cooked, Opinions
differ as TO the derivation of the :erm
bacon" Some wise heads think it TO be
a corruption Of the Scotch JakeH dried /;
while others believe it to come from
Bseche2l, as the finest hitches are furnished
by animals feed upon the beech-nuts.
There arc also various ways Of curing
bacon. The Yorkshire England method
is to burn off the bristles, rather than TO
scald them, then brush the carcass and
wash it in cold water, and let il hang
where it will not freeze for twenty-four
hours. One quarter Of pound OF salt
peter and twenty-five pounds Of common
salt are then rubbed thoroughly into the
pieces OF the animal, which should be
placed in cool place for 4 fortnight
Then turn over 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 and cobs burned
upon charcoal; keeping up slow, dense
smoke, and not fire. Then put it in q
cloth and wash it over with whitewash, to
preserve it from mould or AyblOws and
place where there is no moisture, and it
will keep for years.
The Westphalian hams and bacon are
cured by the following receipt; To six
pounds Of rock salt add three ounces Of
saltpeter and two pounds of coffee C sug-
ar. Put it into three gallons of water,
and boil until dissolved, skimming it well
while it boils +; and when cold pour it over
the meat, keeping every part Of it under
the brine
Bacon can be picked ready to smoke
in about ten days; but hams should re-
main in for four or FIVE weeks. This pic
kle can be used again and again, if it is
boiled up, skinned, and small portion
Of its ingredients added each time. Be
fore putting the meat into brine it should
be CAREFUL washed and wiped clean from
blood, as that spoils the pickle. Picking
tubs should be larger at the bottom than
at the top, so that the pork can remain
undisturbed in its layers until needed for
use and the bottom Of the tub should be
covered with coarse salt, and then a layer
Of meat placed upon it, and 90 on until the
tub is filed. A good way to pickle one
ham-Take deep, stoneware dish, jus.
large enough to hold ham, and mix to
gether one pound Of coarse brown sugar,
one and half pound of fine salt, and
one ounce each Of saltpetre and salt
prneIle. Then rub every portion of the
ham and pile the remainder of it over
the top. having placed the ham skin side
downward in the dish. Let it stand for
two or three days; then turn it over and
rub in the mixture, and ladle over it with
spoon any brine that may be found at the
bottom Of the pan. Do this for a fort
night, and if the ham is needed for
use, it can be smoked for two or three
days and then boiled. And it will prove
delicious dish, especially if roasted and
served with claret-wine sauce, made by
basting it the last hour with tumblcrful
of the wine, and after pouring of the tat
thieken the gravy. fit is to be kept, let
it remain in the pickle, rubbing it Occas-
ionally for month or SC. A pint of mo-
lasses can be substituted for the sugar,
and pint of beer is also an Improvement
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