Bismarck weekly tribune. [volume] (Bismarck, Dakota [N.D.]) 1884-1943, 1893-01-20
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Directions fer Curing 1t In tho BEST
MnNuGr.

Nlnltcr.
The best time to do the butchering is
generally in December, january and
early i'll February. when the weather is
dry and sharply cold. but not severely so
cold enough TO thoroughly cool the
carcass in its thickest parts. which will
require thirty-siX hours or more. yet
nothing like hard or sudden freezing
should be allowed, rs that surrounds the
inner flesh with Il wall through which
the animal heat Yet in and around the
bones cannot readily escape. causing
souring and decay in the center of hams
and shoulders while they may outward
~ appear sound. When fully cooled cut
up as desired and pack With or without
brine, as liked best. If dry sailing is
preferred, an approved recipe names
twenty-five pounds OF salt, one pound of
saltpeter and three or four quarts of
molasses inot glucose) or five pounds of
brown sugar rs a good proportion and
proper quantity for 800 or possibly 400
pounds of pork. This mixture, if made
with molasses. will have much the ap-
pearance OF wet brown g
Rub and cover the pieces thoroughly
with it and lay ina cool. dry place. Re-
peat the generous sailing and rubbing at
the end Of the first and second weeks,
and after a month or six weeks smoke
the meat continuously for not less than
ten days. if the pieces are thick, with cobs
OF hickory wood preferably. A simpler
way is to put Ii layer of meat fitted we'll
together. rind side down. on a half inch
Of salt on q floor, platform or in a box or
cask. Spread it literally with the mix
ture described, then put on another layer
of meat. and so on. finishing with the top
well covered with the salt. If curing
in brine Or pickle is deemed preferable.
pack in clean, sweet casks with the mix
ture as above described and with clean,
cold water until the meat is well sub
merged. Then keep it SO by followers and
weights on top. This should be looked
after closely, for the new brine seems to
shrink greatly, while the meat naturally
rises to the surface unless held down.
and any parts exposed to the air will
spoil. Sometimes the meat is found to
be rusting and the brine looking vile.
Then the brine should be drawn off,
brought to a boil and well SKINNED of
its impurities. When fully cooled return
it to the meat. Brine which will not
promptly float an egg Or a potato is too
weak and requires additional salt.
The particular use or market for the
product will govern as to how much or
what parts are to be smoked, used as
''dry SALT" "pickled pork or otherwise.
Some farmers noted for the excellence
Of their hog products never use brine or
pickle for meats, and others never cure
them without. It is understood. to be
sure. that these meats are slaughtered.
handled and stored in such a manner as
to prevent insects from having access to
them. AS spring approaches the smoked
parts can be canvased and whitewasled
OF packed away i'll bran. oats, sllelled
corn or dry ashes or hung in a dark dry
cellar OF s1nokehouse. For family use
a swinging Shelf protected with wire
cloth. i'll which the meat is laid or hung,
is very convenient, as well as secure
against rats. mice and insects.
It is best that persons not familiar
wan sAS hoAANeAAuS VI AltdlS SllOulu con-
suit with others known to be successful
in it and learn their exact methods in
detail. for while the foregoing directions
outline the chief essentials in curing the
flesh of the hog the minor variations in
it are AS innumerable as the difference in
tastes and circumstances.-F. D. Coburn
in Breeders Gazette.
Live Stock Points.
Begin the first Of this year, if you
never did before. to keep farm and live
stock accounts. In ~ part of your
farm account book set all of your ex-
penditures. properly divided, from the
feed you buy for your live stock. if any.
to the clothing and books you purchase
for your family. Set down every cent
you receive from any source-farm and
live stock products sold, etc. Balance
what the food for vo1r stork coS+s ,,o,,