The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1897-03-13
-,-v-- s1f.7Rt49
+bet much Of the home cnrlng IS 1n'

nronerly done. But this need not De
50. In The first place the farmer VINO
PROPOSES to cure his own mea's Gu
specially feed the animals SO as 10
stort with really superior meat LOT
onr;n~ The work of curing 1t IS not
6;nicnjt nor hard to learn. 1t only
Weeds a little careful attention to de-
tails and nowhere in life are sooa r.
s,]ts obtained without this attention.
In The first place, it must be remem.
berad that meat is not 1T Tor saislns
nn,, It is entirely free from animal
heat, and yet it should not be irozen'
~ penetration BY the salt will be pre-
vented. For pork cover the bottom
Of the barrel with salt to the depth 0:
three inches, then pack the strips OF
nor}, in circles, the rind facing tie
stayes. but with deposit OF salt IN
+e~veninc. Put layer Of salt between
each layer of pork. When the mla'
dljrcs have been packed in tins way
1,ranare a brine sufficient to- cover the
nork. using oil that the water wa
take ND, In other words, make 1t what
is called 50 saturated solution. ntln !:
ti,e hr;ne to boil, skim it aud when IT
is cold pour it over the pork. A good
> cover is g necessary part Of 9 pork
i, borrs|, and the pork should be weighted
- down 50 that it will always be covered
f With the brine.
Trim the ham and shoulders and
RIB them with salt to extract the
blood Pack rs before, and put On ;.
pickle consisting Of pound and Q mali
IS Of salt to pound OF brown sugar 10
'e eoch Gallon of water, with an ounce OF
;e saltpster to 100 pounds OF meat:
l. Bring the pickle to boil. SKIM 1t 01o
'e nour it over when cold. Hams should
u remain in the pickle from four to slz
l. weeks, Care should be taken not t1
y let the hams press against each other
re ~ "boue spoil' is then likely to set II
~ before the hams are tnoroosnlS
oe salted. Those who cure carefully re
III move the hams from one barrel to an ~,
other as often as twice a week untl!
9yS tho curing is we'll toward comple'lon
oh This prevents the taint at the oone'
re. The value OF hams, shoulders an
Oh bacon largely depends upon the smoi
an ;nc Salt cured hams and shoulder
1 Il, should be make perfectly clean an
Ae sprinEled with fine black pepper
j." with equal parts Of black and req pei
H. ner which is preferred by SOM
TO- Loops for hanging should be 'nserte
Gu in each piece. The smokehouse snou
be so arranged as to guard AGAIN
rs !s, fires. and should have brlck
I'm earthen floor. Moderate quantities
o ON meat may be smoked IN an lnver''
Ter barrel, The fire should be staEte
n l with drv stuff and then snothered vi
Ine green, hard wood chips. preferao
~ ute hickory. Sometimes the chips are n 7
49, '. drv and they should then be wet. !
o o point to be sought for is careful
''of rreculated fire that will not so to ne
nor make blaze, and YET Will &c
'o' smoking all the time. A very 60
- nraci;ce is to use hard wood sa~du
and fire it in large iron kettle. 1.
is safe; the sawdust never MAKES d
blaze, and always makes good 7clu
lent of smoke. Wet corncobs are nSea
sri. m many with success, but after ALL III III
h q is nothing like hickory chips, We
Ger that gives off q disasreeaole oaol m
|lity be especially avoided. Slow smoh
ddl. is preferable to quick, and smok'ne
"a OF intervals OF, say, half day tw'c
neal week is preferable to contlnu
, lea smoking. The longer the ~, sm 10
even carried on, the better vii! be the &C
out and the better the protection asa1
ana the bacon bug. In smoking Il
With smokehouse the meat should
e 10! Tor changed, that nearest the ire mo
with toward the wall, and that nearest
nout; wall brought toward The centre IN
and der to secure uniformity. In
feed + ID spring the hams cam il necessary e:sn:
d l. d. seved up in coarse cloth, whlteWa
Hol, and packed away in clean nay
and straw. The Indicator.
IS on