The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1882-12-21
fifty degrees while the pickle remains
On Tho 1,,oofs

on the meats.
PICKED PoRK.-Pickled pork (mess
or clear pork is made by sprinkling |
rock salt at the bottom of the barrel, |
and packing the pieces closely, placing |
them on edge, sprinkling salt between
the layers, using thirty pounds of salt |
to one hundred and ninety pounds of |
meat. A brine of full strength
should then be made and the barrel |
filled. See that the barrel is kept |
full of pickle. or if the vessel is
an open one, that the pickle covers
the meats. If the pickle should |
begin to ferment at any time, |
more rock salt should be added. When |
any meats cured in this manner are to |
be smoked, put them in a vessel of |
cold water to soak for six or ten hours |
to remove the surplus salt; then wash |
in rain water, rubbing well with scrub
brush or cloth, then hang for twenty
four hours before supplying smoke. |
Sweet-pickled meat should not be
soaked in water before smoking, but |
should be washed in rain water the
same as in dry salt cured meats. The
meat should be hung for smoking, as
high above the fire as possible. The
to two weeks. Sugar-cured meats
should be scrubbed or placed in dark
room before hefiy appears in the early
spring.
CANvASsING MEATS.-Take the
meats down from the Smoke-houSe
after the smoke has been off two or
three days, wrap with heavy paper,
made for the purpose, then wrap
second paper, the same as first, then
cover with heavy sheeting sew
ing it with strong Irvine, to fit
closely. Make a paste of flour let it
stand until it sours, then if any
colOring is wanted, dissolve some
chrome yellow in water, and mix with
the paste. Add water to reduce the
paste to a heavy wash, and dip the
ham into it. Rub off with white
wash brush the surplus, leaving on the
ham what will stick without running.
Then hang in cold dry place, where
it can remain for the summer, ready
for use at any time. In smoking, use
hickory wood; corn-cObs are also re-
commended. When the meats are in
terded for home use there is no neces-
sity for canyasSing. The meat may
be left in thesmoke-hOuse, which must
be made perfectly dark, and little
smoke made every week or two dur
ing the summer.
CURING TONGUE.-Takef four quarts
of salt, two quarts of molasseS, six
ounces Saltpetre, three gallons water.
Boil skim, and when cold pour the
mixture over the meats. Smoke after
four or five weeks, or leave them in
pickle and use as wanted
a KENTUCKY METHOD.-A method
of curing hams and bacon is furnished
by gentleman from that state, who
knows it to be good, and absolutely
proof against shippers: Leave the
meat in a strong brine for seven or
eight weeks, then wash it in lukewarm
water, and dry. When dry roll
it in mixture of equal parts of pep
per and Saltpetre, rubbing thoroughly
with the hand. Hang in the smoke
house under slow fire, only partially
smoking it. In the spring before the
flies come, paint the meat with New
Orleans molaSSeS, then smoke thor
oughly.
ANOTHER METHOD. - The follow
ing method of curing hams is recon-
mended: Rub the flesh side of the
hams with fine salt, using no more
than will adhere to it. Let them re-
main forty-eight hours, then put them
into cask, skin down, and cover with
a pickle made by diSsolving fifteen
pounds of salt and two and one-halt
ounces crude East India Saltpetre in
ten gallons of water, adding three
quarts of molaSses. Keep them
weighted down. They will cure ready
for smoking in forty or fOrty-five
days.
STILL ANOTHER.-A well recon-
mended pickle for curing hams is
made of one and one-half pounds OF
salt, One-half pound of sugar, one-half
ounce of saltpetre, and One-half ounce
of potash. Boil together till the scum
has risen to the top, and then skim.
After cooling, pour it over the meat
and leave the latter in the solution
four or five weeks.
CURING BEEF.-Boil in four gal
Ions of water four pounds of brown
sugar, three ounces OF Saltpetre and
ten pounds of salt, until all is dissolv-
ed skim as fast as the scum rises.
Pack the meat closely in a barrel, and
when the brine is quite cold pour it
on the meat. The above. quantity of
brine is sufficient for two hundred
pounds of beef. If dried beef is want
ed, pieces may be taken from the
pickle in five or six weeks and smoked.
CURING MUTTON.-MiXo one pint of
sugar, one pint of salt, and about a gill
of saltpetre together. Take the quar-
tiers of the sheep and rub them
thoroughly with mixture. Turn twice
day for three days, rubbing thorough
ly with the hand at each time, turning
away the liquor which flows from the
meat. This should be continued for
ten days. Then smoke like pork hams.
They will be found to be as good as
veniSOn.
PRESERVED SMOKED MEATS.-ThiS
can be done by packing them in pound
ed charcoal, in which neither hot
weather nor flies can effect them. The
preventative character of charcoal will
remain until the charcoal itself rots,
which requires years.
PRESERVING FRESH PORK.-Pork
from hogs killed in early winter may
be preserved fresh for cooking the fol-
lowing spring and summer by first
putting it in brine for eight or ten
days, or until sufficiently sailed to be
palatable. Then cut 1t into slices as
for the table; fry it about half as much
as for eating, and then pack in jars,
pouring the melted grease over
it. Properly cover and set away
in cool place, as lard is kept. When
warm weather comes, and fresh
meats are desirable, take out the slices
as needed, and finish frying them. They
will be found to be fresh and as good
to eat as pork can be, the lard having
kept then sweet and pure.
LARD.-To keep through hot wealth
er lard must be well cooked. That is
the main thing. Be careful not to
scorch it. If you have the facilities,
rendering by steam is by far the best
method.
A governmental decree has just been
issued in France containing six arti-
cles relating to the employment of
children in French factories. 1t is all
solutely forbidden henceforth to en-
ploy children in the manufacture of
certain dangerous chemicals, or to let
boys under sixteen or girls under
aiChtaan voarQ 0f aOn do hand work at