The Weekly Kansas chief., 1875-01-21
Asefml aud Curious.
CrRIyG MEATS.

In curing meats of any kind, says the Country
| Gentleman, it is absolutely necessary to Use salt
enough to saturate the brine around the meat, or
10 substitute sugar in place Of part oil The salt
| If fbe meats are to he used dried, or smoked
without mHeh frrshing. 1t is imInaterial what
kind Of salt is nsed provided II Is pnre- fineiy
groundd dairy salt is worth jnst as much per pound
as the coarsest of rock salt, from the SAME source
/ In an cxperience of twenty-five years we have
| never had but one package of meats injured, and
| that was .alted with the coarse salt usually re-
| commended rs the only reliable sort To ise lt
| is always necessary that the salt should be pure,
and that enough shonld be used to saturate the
/ brine or some equivalent substituted.
| To Pickle POrk.-FOr ordinary farmers use the
| pork. should he cut up in Oblong pieces weighing
/ not over six eight pounds, so that there VIII
| he no need of having large quantity ont OF the
/ brine ut any time, exposed to the air. The bone
| and most of the lean fleslf (musclc) should also
| be taken off, leaving but little except the clear
| .'side pork Spread a layer, half an inch deep,
| of salt on the bottom of the cask, and on this a
layer of meat, set on edge, skin side next to the
| slaves, packing so closely that no iuterstlces
| whatever are left. 1t often requires n smaller
piece to finish the layer at the centre of the cask,
and there will generally be enough such made in
| cutting mp the pork. Next cover the layer of
| meat with about one-fourth inch of salt, then
| packing another laver of meat, and 50 ON until
| the pork is all packed. In all eases use plenty
of salt and keep the layers rs level as possible
Cover with Hat stone, and make brine with
as mich salt as TIE water will dissolve, boiled
and skinned, but not poured on The meat until
cold. Salt enough must be put i'll the brine on
| top of the meat 50 that undissovcd salt can al
ways he felt when taking out piece of pork to
use. If any salt is left after the pork is all used,
cattle and sheep will readily eat it, and no dan
ger will result frOm such use of it.
To Pickle lIams-TO every 100 ponndls of hams
or shoulders trimmed into good shape, take :
pounds of salt, OuBces of saltpeter, = ounces of
saleratns, an ounce of Cayenne pepper, and y
pounds of light brown sugar or quart of good
clean mOlasses. Traditional seasoning is wished,
add pound good cloves, and, in the Ssnth, sub
stitute pound black pepper in place of the
Cayenne, as it is more tiistastefnl to insects If
the hams to DC cured in dry pickle, mix these
ingredients thoroughly in tub, and rub the
meat well once every other day Especially on
the flesh sides and into the ends of the shanks),
until the pickle has all been taken up by the
meat. If brine pickle is preferred, pack the
hams closely as possible, rubbing them with salt
at the time. Then pnt the above Ingredients i'll
10 water enough tu dissolve them, boil aud skim,
then set away to cool, and pour over the meat,
adding warm (not h0t) waterenough to complete.
ly cover the meat, which must be held down
by stone. In four to six weeks take them ont,
drain and smoke, or use without, as preferred.