The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1875-02-09
CURING MEATS.

la curing meats Of any kind it is abso-
lutcly necessary TO use salt enough to
saturate the brine around the meat, or to
substitute sugar in place OF u part Of the
salt, if the meats are to be used dried, or
smoked without much freshening. 1t is
immaterial what kind Of salt is used, pro.
vilej it is pure, Finely ground dairy
salt is worth just as much per pound US
the coarse or rock salt, from the same
source. In an experience Of twenty-five
years We have never had but one package
Of meat Injured, and that was sailed with
the coarse salt usually recommended MS
the only reliable sort to use. 1t is always
necessary that the salt should be pure,
and that enough should be used TO satur-
ate the brine, or some equivalent substi-
tuted,
To PICKLE PoRK.-For ordinary farm.
ers' use the pork should be cut up in OBJ
long pieces weighing not over six or eight
pounds, SO that there will be no need OF
having large quantity out Of the brine
at any time, exposed to the air. The
bone and most Of the lean flush (musclc)
should be taken of, leaving but little OK
cept the clear "sidc pork" Spread
layer, hale an inch deep, of salt on the
bottom Of the cask, and on This layer Of
meat, set on edge skin side next to the
slaves, packing so closely that no inter-
sticcs whatever are left. 1t often re-
quires a smaller piece to finish the layer
at the centre OF the cask, and there will
generally be enough such made in cutting
up the pork Next cover the layer Of
meat with about ore-iourth inch OF salt
then packing another layer of meat, and
50 on until the pork is all packed, In
. al cases use plenty OF salt and keep the
layers as level as possible Cover with
fat stone and make q brine with as much
salt as the water will dissolve, boiled and
skinned, but not poured on the meat
until cold Salt enough must be put in
the brine on top Of the meat 50 that I'M
dissolved salt can always be iclt when
taken out piece Of pork to use. lfany
salt is left after the pork is all used, cat.
lie and sheep will readily cat it, and no
danger will result from such use Of it.
To PICKLE HAMs--To every 100
pounds of hams or shoulders trimmed into
good shape, take S lbs, OF salt, , oz.. Of
saltpetre, . ozs Of saleratus, | OF. of
/ Cayenne pepper and . lbs Of light
tla + 10. OIL gsouha oofes aih- IN tic
South, substitute ID. Of blacl; pepper in
liace Of the Cayenne, as it is mere dis
stoful TO insects. II the hams are to be
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
fhanksl, until the pickle has all been
f'ken up by the meat If "A brine pickle
Is preferred, pack tbo hams closely as
'ssiblc, rubbing them with salt at the
time. Then put the above Ingredients
iuto water enough to dissolve them, boil
aud skim, then set away to cool, aud pour
over the meat adding YARN not hot)
water enough to completely cover the
meat which must be held down by Il
stone. In four to six weeks take them
cut drain and smoke OR use without. as
preferred.
To Com BEEF Pack the beef, cut
inlo pieces weighing not over six or eight
pounds, into n eask, using , lbs, of salt
70 100 lbs Of beef, IN from two to four
days the meat will be rearly covered
"iih brine composed principally Of the
- , wi'vn was 10 ''e meat ana which
!, Tt' i" wv '5 'n' 1c''o" % 'n' 'ry
m wv ",''' '"so II
~ 'g'N'' "'' ''' "'o ,", ana fepack'
~ Ds 49,, 'p' - ,''' - po 'no ioV 10 o' peer,
~" 'a s'l. ~. % '''" iUV ''s OF "'n' . =
1"'' -, % ~ ~. ~ '''' '''''' o"'' o,
va ~9 ''''.' iel. ''' 'n' y
W r' ''s'' (u-i' 81, % l'-'" ' mo-
., - ''' n''' y "'' rom young
Una "a 1ul 10 ne e'oV' : o., o' Saiera'
~; 49,. b'al ,: me ''gFgulc"'S }" water
W.. 1o,' . -nu ''''n,, 'lo" coo' ana pour over
' III n III "Iu' , ""'el cn9usa TO cover
'n "e"' "A stone should be lam on the
' '''sue 70 ~ Keep u beneath the BRINE The
u'ylns peci pu" tongues must DC taken
J sv =" p Dur meoS s MaEncu nuu nuns up TO
a'y - Doei eIlou ~ 'niS way VIII keep
mo a no, ~ealner' II the brine Is drawn
III ~ ~ 10y 10y anu new Top put on WIN or D
''1 H. u suit 70 inc lOV Io'' adding also
,, ~ ., , Iiacn ePper' me ooe' can be
o.p' a. through not "eaIheF' 'hough 1t
~ u:' Oo 80 'eDGcr aiter Inc second
'H0 Is put on Co4lHfg gentleman
SCENES FROM THE LIFE OF JAcon-
oentIcmcn wont % ' ~. ne 80; ;a au1
,bronab DnrL"n - C y ,I"' " rl m'pV Y.,,
,yoro sbors 20 ,bon OI h,' o. In NJ iions
A. sonr soIom nNA az S a. 10y ien'o.c
In ,ho oon roe' ~ ,A "a' u'sn'nou uspgc'
anna 70 tSo ooIo 10 'nv,' .ney
NHNit" W VIZ NClAIluAtu ltJtslFt lNI when