The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1886-01-22

Sample lnstructIOne Tor Those DeafrOuo of
| Having Pine Cured Meats
The principal thing is to get the hams
Just salt enough to keep them. and not
80 salt As to injurc the flavor, and cause
them 70 get hard. Hams should be
neatly trimmed. and cut round, to inn
itate, rs closely as possible. the hams
OF commerce. Trim closely, 50 there
shall be no masses Of fat left at the
lower extremity Of the hams. The
shoulders may be cut in shape con-
venient for packing. and they should
be sailed in separate packages from the
hams Hams are cured by both dry
sailing and brine. When drv-salting
IL employed, the hams are rubbed often
with salt and sugar. Between each
rubbing they are punched up on plat
forms or tables. the surface OF which 4
spread with . layer Of salt: and each
ham IL also covered with salt. When
taken up to rub. which is usually done
nve or six times. q shallow box Is AZ
hand in which to do the work. When
brine is used. prepare pickle strong
enough to hoat an egg. and stir into L
. sufficient amount Of sugar and mo-
lasses 10 give il q sweetened taste.
Some add little saltpeter 70 color
the meat, while othere claim Il tends
TO harden the meat. In moderate
quantities il Is generally accented
as beneficial. Cover The ham.
with pickle, and place the packages
where the temperature is uniform and
above freezing. For hams Of twelve
pounds, four weeks will be sufficient:
large hams must remain in brine
longer time. In general. three to
seven weeks embraces the extremes OF
time required for domestic curing OF
ham. varying as TO size Of hams. tenn
perature and time when they will be
required for use. When il Is desired 10
preserve hams through the summer
they must not be removed from the
pickle too soon. Shoulders REQUIRE
much the same treatment As do hams.
and both should be carefully smoked.
The preservative principle Of smoke Is
known as creosote. Smoke made by |
burning corn-cobs is highly esteemed. !
but those engaged in curing meat on I
large scale prefer the smoke obtained I
from dry hickory that has been stripped |
Of its bark. The smoking process must /,
not be too much hurried. or the creo- 4
sotc will not have time 70 penetrate
the entire substance OF the meat. Ten
days smoking h usually sufficient. I'M
less the pieces are very large and
thick 4 process IN hsm-curing prac-
ticcd BY some Of the leading pack
ing-houses consists in creating the
smoke in an oven Outside Of the smoke
house. and connected with IL by under
ground pipes. The smoke. rising from
the hoor TO the top Of the house. en-
counters two opposite currents OF air.
drawn from the outside. These cur
rents cause the smoke 70 form in rap
Idly-revolving horizontal column.
which passes among the hams. The
smoke Is not warm. and there Is no
heat 10 melt the hams or hot air to
them. The hams. under this
process, are smoked in very much less
imc than by the old method. while
hams has nothing TO do with
heir flavor, Il is protection from in
ects, and will pay the farmer for the
'xtra labor. II should be done before
warm weather. Wrap each ham In
coarse brown paper, and then sew Il
'p IN cotton cloth cut 70 suit the size,
GLOWING the shape 81 the ham. when
overed as described. dip them in 4
rash made Of lime water and colored
nth yellow oshcr. Hang up In cool
lace 10 dry. The wash closes the
ntcrstices Of the muslin. and the whole
ofms perfect protection against II
ects. The room In which any kind Of
ured meat T. stored should be dry and
DOL. and the darker the better Popv.
y S~ssnce Ners