Morris tribune., 1882-01-05
Curing Hams and Bacon

al Liye Stock Journal the following,
which we reprint with the hope that it may
be of service to some OF our readers:
The curing of hams and bacon is very
simple process, and is well understood by
many of our readers. The ham should be
trimmed pretty closely. SO that there shall
be no large, loose masses of fat lying in
fiabby folds at its lower extremity, for to
leave this on is simply to have SO mucn
lard wasted. The sides may be cut in any
desired shape for convenience in packing,
and they should always be sailed away in
separate vessels from the hams, shoulders,
and other parts containing bones.
Below are given few recipes for curing
hams that have been long in use,
and are fully approved: For 100 pounds
of meat take seven pounds Of good SALT
two and half pounds of brown sugar Cor
one quart of molasses), two ounces of salt
petre, one ounce of cayenne pepper, and
two and quarter ounces of cloves; two
ounces of black pepper may also be used. if
it is not distasteful to those who are to eat the
hams. Pepper is used merely to prevent
attack of flies. Boil all the ingredients in
sufficient water to cover the meat when
closely packed in the cask. Skim ana cool
before pouring over the meat. The same
Ingredients can be used for rubbing the
hams if this mode is preferred to a pickle.
For rubbing, however, it is better to add
another pound of salt and half pound of
sugar to the above ingredients. This pickle
10 equally good for hams, shoulders,
bacon, corned beef and dried beef. when
corning beef tho meat should be we'll
rubbed in salt, and packed closely in cask
two days before it is picked. This ex-
tracts the blood, and the meat must be
taken out and washed before packing for
picking.
For 100 pounds of bacon or hams: Take
four gallons of water, six pounds of salt
two and one-half ounces of saltpetre, one
and on e-haf pounds of "A" or granulated
sugar; boil and skim carefully, and apply
cold. The same recipe is equally useful
for beef during all except the hot months.
If the hams and bacon are carefully
packed, the above mixture will entirely
cover; if not, add enough to cover. A
syrup or molasses barrel is probably the
most easily attainable good barrel for hams
and bacon. Such barrel, if kept clean
and used for nothing else, will last for
years. The above is what would be tech
nically called store pickle. The length
of time desirable to keep the meat in this
pickle must be determined in each case by
the temperature in which the barrel stands
and the thickness of the pieces-four weeks
for light to medium pieces of bacon; six
weeks to two months for medium to heavy
hams.
If the meat is bloody or dirty it should
be soaked before packing; otherwise the
blood and dirt may rise to the top in scum,
and will faint any piece Of meat touched,
and in the end spoil all. Ii such scum
does arise, take it off; if it is bad, repack
and wash the meat. Boil, stir, and skim
the pickle, and replace oil when cold.
Concerning salt, use. the best you can get.
Turks Island is the best, but any of the
good brands will do.
For salt pork or picked pork the fol-
lowing directions may be observed: Take
q new clean oak barrel, cover the bottom
with LAYER of an inch of drv salt: pack
your pork in even layers, the skin next
the the barrel in circles; cover each layer
with the same quantity of salt, filing all the
spaces; when filed, make strong brine
and cover all. Pork thus cured will keep
in any climate or weather, and keep sweet,
but the pork must always be covered IN the
brine, and any small floating pieces must
be kept off. Never try to keep salt pork in
package that has been used for anything
else. and never. under any circumstances
pack any Joints" or scraps along with the
pork. Hams, shoulders, backbones, &C.,
must not go inside Of your picked pork
barrel.
A correspondent, famed for the quality
Of bis smoked hams and bacon, gives us the
following as his method of smoking: After
the meat is sufficiently sailed it should looh
bright and clean, should be hung up fol-
three days in warm, dry place, to drip
and dry thoroughly, and then smoked.
Five days consecutive smoking is enough.
Some careful men take a long time, smok-
ing once every few days, keeping in the
smoke house meantime. Lhave no smoke
honse, and my rule is to smoke for five
days in the corn cobs, then hang in dark,
dry place Of even temperature, using as de-
sired. until about the first Of May; then
smoke the pieces again for day or two,
wrap in newspapers, ands hang in cotton
bags made for the purpose, into which the
meat is slipped, the end tied up, and the
whole hung in q (1ry cellar