Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1879-01-29
NUMBER IL.
TO CURE MEATS.

/. of beef, take two cups of salt, tv
;. cups molasses, two teaspoonsful saltpetr
0 one tablespoon ground pepper, OF
tablespoon cloves rub we'll into the bee
4 turn every day and rub the mixture il
will be ready for use in ten days.
PICKLED ToNGUE.-For one doze
tongues make strong brine sufficient
cover, add one teaspoonful pulverize
saltpetre and half pound sugar, keep
weight on them 90 that they may
covered with brine. Let them renal
two weeks, then hang up to dry or smok
if you like.
CoRNED BEEF.-Make a brine as fol
lows: To one hundred pounds beef tax
four gallons water, six pounds salt, tw,
pounds sugar, half pound coda, tw'
ounces saltpetre, and six red peppers; lie
come to boil, skim, and set away (.
cool. Pack mea. in a wooden vessel o.
large stone Jug, and when the brine il
cold, pour over it, and put a weight OF
to keep it under the brine. This is alst
an excellent recipe for curing beef te
dry.
A New WAY TO SMOKE HANS
Smoke the barrel, in which the hams are
to be picked, by inverting it over a
kettle containing a slow fire of hard
wood for eight days (keeping water on
the head to prevent shrinking); in this
barrel pack the hams, and pour over
them, after it has cooled, a brine made
in the proportion four gallons water,
eight pounds salt, five pints molasses,
and four ounces saltpeter, boiled and
skinned in the usual manner. They
will be cured in eight or nine days,
and they may be kept in the pickle for a
year without damage,
To CURE HAMs.-For every ham,
half POUND each of salt and brown
sugar, half an ounce each of cayenne
pepper, allspice and saltpeter; mix and
rub well over the hams, laying them in
the barrel they are to be kept in, with
skin side down; let them remain q week f;
make pickle of water and salt strong
enough to bear an egg, add to it half a
pound of sugar, pour over the hams till
they are thoroughly covered, let them
remain four weeks, take out and hang
up to dry tor at least week before
smoking; smske with corn cobs or hick.
ory chips An old but good way.
To Corn BEEF.-Pack the meat in
barrel with sprinkling of salt between
layers; let it lie three or four days, then
turn in the pickle, made as follows: For
one hundred pounds meat, take nine
pounds salt, six gallons water, one quart
molasses, drown sugar may be substitut.
ed), and one fourth pound saltpetre;
boil together, skim, and turn on either
hot or cold. In packing beef, lay that
which is intended for dried meat on top
of barrel, let it remain ten or twelve
days, take out, string, and hang to dry,
near the kitchen fire, placing the pieces
30 that they will not overlap each other.
Some prefer to smoke dried meat.
To SALT HAMs.-Take barrel chick.
ory is best), place it in layer of meat,
then layer Of salt, and 80 on, until
barrel is full, and meat we'll covered
with salt. After fve or six weeks, take
out meat, and if not salt enough, repack
in less amount of salt than was at first
used. Take out again, and smoke over
hickory chips and chonks, eight or ten
days, and then hang up until used.
Some put hams thus smoked and cured
into paper sacks; when this is done,
watch closely to prevent mold. Others
packed them away in oats or in ashes, or
rub them with black pepper coarsely
ground, putting cayenne pepper on where
the bone is exposed. All these are safe
guards against flies and mold.
TRYING LARD.-Cut the fat in small
pieces, put into kettle, and pour in
enough water to cover the bottom; Doil
gently until the scraps" settle or until
the water has all evaporated, stirring
often to prevent burning. Take of,
straining into glass jars, and set in q
cool place. The quality of the lard is
improved by sprinkling over and slowly
stirring in one tablespoon of soda to
every five gallons of lard, just before
removing from the fire. The leaf should
be tried by itself Tor the incest cooking.
That from the smaller intestines and
flabby pieces, not fit for sailing, should
be tried by themselves, and the lard set
away where it will freeze, and by spring
the strong taste will De gone, A teacup
of water prevents burning while trying
BEEF-STEAK FOR WINTER UsE.-
Cut the steaks large and the usual
thickness; have ready mixture made
of salt, sugar, and finely powdered salt
petpetre, mixed in the same proportion
as for corning beef; sprinkle the bot
tom of large jar with salt, lay in
piece of steak, and sprinkle over it
some of the mixture, a. much or little
more than you would use to season in
.sooking, then put in another slice,
sprinkle and 20 on until jar is filed,
with a sprinkle of the mixture on top;
over all, put q plate, with a weight on
it, and set in . cool, airy place, where
it will not freeze. This needs no brine,
as it makes brine of its own.
Twenty-Five or thirty pounds may be
kept perfectly sweet in this way.
Take out to use as wanted, and broil or
fry as usual.
To SALT PoRK.-Allow the meat to
stand until the animal heat is entirely
out of it; cut into strips crosswise; cover
the bottom OF the barrel with salt, and
pack in the pork closely edgewise, with
rind next the barrel, cover each layer
with salt, and proceed in like manner
until all has been put in. Make a
strong brine sufficient to cover the
pork (soft water is best, and there ID
no danger Of getting it too salt), boil,
skim, and pour into barrel while boil
ing hot. Have board cut out round,
little smaller than the barrel, put
over the pork and on it place weight
heavy enough to keep it always under
the brine. If, ut any time, the brine
froths or looks red, it must be turned
of, scalded, and returned while hot.
Never put cold brine on old pork un-
leas yon wish to lose it. In salting
down q new supply of pork, boil down
the old brine, remove the scum, and
then pour it over Is directed above.
To CURE AND Day BEEF ToNGuEs.
For one dozen tongues make brine
Of a gallon and half of water (or
enough to cover them well), two pints
good salt, one of molasses, or ono pound
brown sugar. and four red peppers;
bring to boil, skim, and ses 70 cool
Pack the tongues in large jar, and
when the brine is entirely cold, pour it
over them, and put on . weight, lot re-