Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1883-02-16
Curing Meats.

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Hams. shoulders and breakfast bacon
vessel. The open vessel is best. Pack
er preparing the pickle pour it over
put weight on the meat to hold it
turn it half over every third day Tor
full of pickle. The pickle is made as
placed in tierce or hogshead put in
twenty four pounds of salt, three quarts
of good sirup, twelve ounces of salt
peter, and fill the barrel with water. If
curing in an open vessel take the meats
out of the vessel and repack as often as
you would turn the vessel if tight. This
is to be done to change the position of
the pieces, that the pickle may reach
every part. 1t is best to let the meats
remain in the pickle nntil taken out to
smo G. The Temperature shou,d--be-
kept below fifty degrees while the pickle
remains on the meats. Picked pork
(mess or clear pork is made by sprink
ling rock salt at the bottom of the barrel
and packing the pieces closely, placing
them on edge, sprinkling sa between
the lay ers, using thirty pounds of salt
to 100 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 meats cured in this man
ner are to be smoked, put them in ves-
sci or 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 picked meats should not
be soaked in water before ,slaoking, but
should be washed in rain water the
same as in dry salt-cured meats. The
meat should he hung for smoking as
high above the fire as possible. The
meat should be smoked from ten days
to two weeks. Sugar-cured meats
should be scrubbed or placed in dark
room before the fly appears in the early
spring. A Kentucky method of cur
ing hams and bacon is furnished by a
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 luke-warm water and
dry. When dry roll it in mixture OF
equal parts of pepper and saltpeter,
rubbing it 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, ther
smoke thoroughly. Another method
The following method of curing hams
is recommended: Rub the flesh side o
the hams with fine salt, using no more
than will adhere to it. Let them re
main forty-eight hours, then put then
into cask, sink down and cover will
pickle made by dissolving fifteei
pounds of salt and two and one-hal
ounces crude East India saltpeter il
ten gallons of water and adding thre
quarts of molasses. Keep then
, weighted down. They will cure read
| for smoking in forty TO forty-fve days
Still another: A well-recommende
J pickle for curing hams is made of on
! and one-half pounds OF salt one-hal
4 pound of sugar, one half-ounce c
potash. Boil together till the scur
has risen to the top, and then skin
> After cooling, pour it over the mea
) and leave the latter in the solution fou
Q or five weeks.-Farm Encyclopedia.