The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1879-01-01
Curing Meat.

saltpeter, although giving to hams
and picked beef fine reddish appear
ance, is regarded as Objectionable by
great many. A writer in an old number
of the american Agrjcuzturist speaks Of
having very successfully used sulphate
of potash in place Of sa'tpeter. He says:
"A much less quantity Of sulphate of
potash will cure and save meat than of
common salt Or saltpeter. I have used it
in curing hams and shoulders, and dried
beef and barreled beef, picked; and this
sulphate Of potash communicates to meat
an admirable flavor. entirely superior 70
that which it has when cured by saltpe.
ter. I used nearly the same quantity in
curing meat as IS generally used of SAT-
peter, or about one ounce to twenty-five
pounds of meat" The writer adds; II
have known the sulphate Of potash ap-
piled to the curing Of meat, in
another manner, ever since / can re-
member anything about the curing OF
meat. The sulphate of potash abounds
in wood ashes, and is known to potash
makers by the name of inter. The man
ner in which I have known it used was as
follows: Put one peck of wood-ashes in
to twenty gallons of water, stir it up
thoroughly, and then let the ashes settle.
After the water is clear, pour off the
clear, white lye that is made into another
cask, and dissolve in it half a bushel
common salt, stirring it we'll. Let shat
settle, then pour off the clear brine and
put it upon as many hams and shou: ders
as it will cover, and let them lie in It
three weeks, then hang and smoke them.
If tie hams and shoulders have had su-
car or molasses rubbed over them, and
then lain IL few days before the brine is
put upon them. their flavor will be i'm
proved by it,
Mr.. John Lewis, of Kentucky, has for
thirty i've years used another mode OF
applying sulphate of potash, which is
contained in wood ashes, to the curing OF
hams and shoulders. His mode of cur
ing is to mix one part wood ashes with
four parts of common salt, and pack tht
meat down in this mixture. After letting
the hams, etc, lie three or four weeks, he
4 washes them and smokes them. AnC
Mr.. Lewis says that this mode of curing
makes good, sweet meat. But the sures
and best way for those who can procure
it will be to use the pure sulphate of pot
ash. This article is a strong salt, and ye
is only gentle purgative. If an ounce
were to be taken, although rather large
: dose, it would not iniure any grown per
J son. On the other hand, saltpeter il
large doses irritates and infaines tn
bowels, and dose of one ounce produce
, death. 1t is a strong poison. Takel
! in small doses Of one or tws
grains it diminisbes the heat o
the body extremely, and is used b,
physicians for that purpose in fevers. II
, healthy persons it produces unnatural
2 GOODNESS and dyspepsia. When spiritu
r Gus liquors are in constant use by an
! one, it may to some extent be useful i
. lessening the heat occasloned by the in
r diligence of such hurttul appetite. Blu
I now that the cause Of temperance S
l generally prevails, there seems to be n
a good reason for continuing the use c
a this poisoning drug as a condiment &c
It curing meat. And when the propertie
/ and hurtiul effects of saltpeter becom
r, generally known, its use, we think, wi
' be abandoned.
' In the use Of pure sulphate of potas
t it is to be remembered that this articl
will not readily dissolve in water. an
e therefore when used for curing meat