St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-01-16
FARM BUrCHERING.
The Ideas OF Farmer i'm the So.
Louis ReDubIic.

So far as possible. every farmer should
fatten and butcher a sufficient supply of
meat, at least for his own family, whiIo
a few sides of bacon to sell during the
ext SUN ntr will MT come amiss. It II
poor economy to sell fat hogs or cattle
in the fall and then buy bacon and beef
the next summer. 1t is paying a rather
heavy interest. aud should, a. far as
possible, be avoided. While large. fat
hogs give the most lard, good medium
hogs make the best meat.
1t is not necesS Try TO select the cold
est, most uncomfortable day in the
winter to butcher. Even in what we
consider hard winter there are days
that are reasonably pleasant, when
work of this kind can be done NOS only
better, but with more comfort The
wood should be made ready, the kettles
arranged and Il supply of water pro.
vided the day before, so thai no un-
necessary time may be lost, and the
hogs can be cleaned and hung up and
we'll washed and drained before cut
ting up.
Usually the better plan will he to Gus
up the same day they are butchcrcd.
laying the pieces out to cool thoroughly
before sailing down.
For dry sailing good boxes can I've
used. Pepper added to the salt will inn
prove the quality of the meat IL will
also be a considerable help if each piece
is rubbed hard with the salt instead Of
simply sprinkling it on, especially with
the hams and shoulders.
Trim these to good shape. The
small pieces can be worked into sau-
sage to good advantage. The head
and feet can be made into hcadcIiecse.
Cut everything into convenient shape
for NEUTRALITY-SUSPICIOUS. ribs, heads.
feet and jOWlS. 1t can be done with
less trouble now than later. These
should be sailed. but if the weather is
cold, not so much as the other meat. IL
the weather is moderate, so that the
meat does not freeze hard in q week, Il
will be found good plan to take it out
and salt again, rubbing rs before. IL
the weather is severely cold, this should
be done as soon as the weather nOder-
ates sufficiently to thaw out thoroughly.
If care is taken to get the meat properly
salted, there is very little, if any dap
ger of its spelling.
Some prefer to pickle rather than to
salt down dry. A very good plan is te
take clean barrels and lay in the pieces,
packing as closely as possible, sprink-
ling good layer of salt over each and
then covering with water. All the salt
that this water will dissolve should be
put in, and the addition of small GUAM
tity of SaltDeter will improve the whole.
In about three days this should be care
fully poured off and fresh lime added
Others prefer 10 cook the brine, TAX
ing twelve pounds OF good salt. q quar-
ter of pound Of saltpeter, two poundS
of brown sugar and quarter OF Il pound
Of pepper; put in kettle and bring to
boil, SkImming off whatever sediment
rises to the surface and pouring the
clear brine over the meat while hot.
The brine should be made strong enough
to bear up an egg.
The meat should be well covered
with brine. After laying in brine three
weeks it is taken out and smoked the
same as if dry-sated. This plan can be
followed whether the brine is pat In
cold or hot; or, if desired, the meat can
be left in the brine until il is wanted
for use. Good picked pork. if properly
managed, makes good meat for sumo
mel use.
Beef can he picked in the same way,
and can be kept along time and will be-
of good quality. With beef good plan
is to put on the brine and let it stand
two or three days and then pour Off and,
put on fresh, though some will cook the
brine over and put back. If cold brine
is used the better plan is TO put on
fresh. A few pieces eau be taken out
of the brine and hung and smoked 50
that with little care, not only GOOD
quality. but good variety of meat car
be stored away for use.