The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1890-05-09
HINTS.


u~rf Can 10 tersersly 2ure0 with
out Using salt.
s.xc recently been watching an cx-
~ent IN keeping beef without alt
s.rmcrs IN this vicinity during Dry
leather in early winter killed =
INA having hung II up in re air,
,be meat As they wanted IL all
WI One OF them says that his moat
..,ea in this way has ~ become
r'',.a Another man In West Chester
ueat for dogs in the same way
fs,.ims that none was ever spoiled
had been hung up In good weather.
~,snuary 81 I bought half q beef that
hoen killed the day before. lieut. IL
LA sailed what we did not want TO
srcsh. The r~ib-pieces were cut up
convenient sizes and hung up in a
l'n Ma built on top OF tho house for
III beef in summer. The weather
heen warm and moist for some time
. n,eared on on the day the animal
Tiled. and remained clear about
u aays. The beef cooled nicely and
a,v crust got on the outside Of the
Xxx hat we're hung up before the
r,,ber had changed; then followed
|ne u tho worst weather for keeping
~ ever knew in the winter time.
examination, four weeks after IL had
~ hunr M, II was in perfect condition.
ro al beef for drying, ! separate the
Iunds AZ Inc seams, Or use any good
sces that ! can get in that way without
Ire In pieces cut in that way there
! "a nockets that do not dry out, and
cu.tinc across the end one always
n souarely across the grain. which
,kes the shaved meat much tendcrcr.
Asre Will be some small pieces, but
|ev can be used before they get too
In sailing. ! begin with the largest
eces: rub them all over with fine salt.
AZ on all Of il that adhcrcs, and pack
closely AZ l can in a tub. In two
~ | take the meat out, drain of tho
nolr brine. and rcsalt and pack as
l.ore. Pieces that are not more than
inch thick will be salt enough at this
Ne. The other pieces take up in
! order Of their thinncss. leaving tho
,ckest for eight OF ter days.
kome years ago while attending the
est Chester market, a friend suggested
n. a trade in shaved beef might be
kablishcd there. | IA so we'll pleased
HI the suggestion that l bought .
antl,y Of rounds OF beef. cured them.
night a m~eat-shaver and went to work
aying and selling 50 fast that thesup-
was exhausted BY the middle Of Au-
*. determined to try to salt somc
tn. 1 purchased . round; cut IL up
o small pieces, left no seams sailed
pieces a. above described. but neg
he'd to change the brine on the sec
day. The weather being very warm
blood spoiled and tainted the meat.
prepared q temporary frame with a
M TOD and bottom, covered the sides
h wire gauzc. set IL up on top Of the
|oi-shed and hung the meat up in it.
iess than . week the smaller pieces
|n ready for shaving and were not
I1Nu In buc Aoa>L Inc mtdt Was
re; and good in August I then built
dryi9G-room On top Of the house. 1t
Ten feet long, four feet wide and four
4 high. and IS tight At the top. bot
b and ends, and for one foot At tho
ltor Of the sides.
r. upper three feet OF the sides arc
cred with wire gauze and the meat il
rs on hooks screwed into the wooden
ling. The entrance Is through a trap
y from the attic below. The only
uble ! have had with the meat hung
here has been from shippers Tho
mary ny gauze Is not fine enough to
y he skipper-ny out A skipper can
inter the meat except through q
y o. blood vessel. hence the neces-
10 cutting all seams out Meat
puld not be left in salt after II has be-
ne thoroughly salted.-Rural New
brker.