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

Directions fer Curing 1t In tho Rest
Nunucr.
The best time to do the butchcrinS is
generally in December, january and
early in February. when the weather is
dry and sharply cold. but not severely so
cold enough to thoroughly cool the
carcass in its thickcst parts. which will
require t~hirty-six hours or more yet
nothing like hard or sudden freezing
should be allowed. as that surrounds tho
inner flesh with Il wall through which
the animal heat Yet in and around the
bones cannot readily escape, causing
souring and decay i'll the center Of hams
and shoulders while they may outward
ly 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 glucosc) or five pounds of
brown sugar as a good proportion and
proper quantity for 300 or possibly 400
pounds of pork. This mixture, if made
with molasses, will have much the ap-
p%earance OF wet brown sugar.
Rub and cover the pieces thoroughly
with it and lay in. IL cool, dry place. Re-
peat the generous sailing and rubbing at
the end Of tie first and second weeks,
and after a month or six weeks smoke
the meat continuously for not less than
ten days, if the pieces arethick, with cobs
or hickory wood preferably. A simpler
way is to put a layer of meat fitted we'll
together. rind side down. on Il half inch
of salt on ~ floor, platform OF in a box or
cash. Spread it literally with the mix
ture described, then put on another layer
of meat, and so on. finishing with the top
we'll covered with the salt. If curing
in brine or pickle is deemed preferable.
pack i'll clean, sweet casks with the mix
ture rs above described and with clean,
cold water until the meat is we'll sub
merged. Then keepit 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 we'll 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 whitewasllcd
or packed away i'll bran. oats, sllelled
corn OF dry ashes OF hung in Il dark dry
cellar or slnokehouse. 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. |
1t is best that persons not familiar
with the handling Of meats should o II
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. |