The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1882-12-22
A rInln and Easy War Of Curing Hams.

The principle thing in curing hams is
TO get them lust salt enough TO KEEP
them and not So salt as to InJure the
davor and cause them TO Se1 hard
Hams should be neatly trimmed and cut
rounding. TO initiate as close as possible
the hams o. commerce.
Trim closely, so there shall be no mas
ses Of Eat left at the lower extremity of
the hams. The shoulders should be cut
in shape convenient for packing, and
they should be salted in separate pack
ages from the hams.
Hams are cured by both dry salting
and brine. When dry sailing is employ
ed the hams are rubbed often with salt
and sugar. Between each rubbing they
are punched up on platforms or tables,
the surface OF which is spread with q
LAYER of salt, and each ham is also COW
cred with salt When taken up to rub,
which is usually done five or six times,
q shallow box is at hand in which to do
the work.
When brine is used prepare the pickle
strong enough to float an egg and stir
into it a sufficient amount of sugar and
molasses to give it sweetened taste.
Some add little saltpetre to color the
meat, while Others claim that it tends to
harden the meat. In moderate Quanti-
Cover the hams with pickle ard place
the packages where the temperature is
uniform ard above freezing. For hams
Of twelve pounds four weeks will be suf-
Scient large hams must remain in the
brine longer time. In general, from
three to seven weeks embraces the ex-
treme of the time required for domestic
curing of hams, varying as to size of the
hams, temperature, and time when they
will be required for use. When it is de-
signed TO keep hams through the sum-
meT, they must not be removed from the
brine too soon.
Shoulders require much the same
treatment as hams, and both should be
carefully smoked. The preseTvatlye
principle of smoke is known as ereOsOte.
Smoke made by burning corncobs is re-
commended, but those engaged in cur
ing meat % d large scale prefer smoke
obtained from dry hickory that has been
s. ipped Of its bark. The smoking pro-
cess mast not be too much hurried or
the creOsote will not have time to pene-
trate the entire substance Of the meat.
Ten days smoking are usually sufficient
unless the pieces are very large and very
thick.
4 process in ham curing practiced by
sists in creating the smoke in an oven
outside of the smoke house, and passed
through underground pipes into it. The
smoke, rising from the floor 10 the top
Of the house, encounters two opposite
currents of air drawn from the outside
The currents cause the smoke to form
into rapidly revolving horizontal col
umn which passes among the hams. The
smoke is not warm to heat the hams or
lot air to blacken them. The hams un-
der this process are smoked in very muck
less time than by tue old method.
While canvassing hams has nothing
to do with their flavor, it is protection
from insects, and will pay the farmer
for the extra labor. Wrap each ham in
coarse brown paper and then sew it up
in cotton cloth cut to suit the size. fol-
lowing the shape Of the ham, When
covered as described dip them in a wash
made of lime water and colored with
yellow Ocher. Hang up in a cool place
to dry. The wash closes the interstices
Of the muslin, and the whole forms a
perfect protection against insects. The
room in which any kind of cured meat
is stored should be dry and cool and the
darker the better.