The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1897-02-25

that much OF the home curing !,
properly done. But this peas
SO. In the first place the ia,nsa
proposes to cure his own msss'
specially feed the animals g
start with a really superior m,.,
curing. The work of CURING
difficult nor hard to learn A
needs a little careful atteptie,
tails, and nowhere in life are a,."1
suits obtained without this a,,s'a
In the first place, it must be- ,.A
bered that meat is not fit io, '.s
until it is entirely free from avg
heat. and yet it should not be s.s1
or penetration by the salt will \.
vented. For pork cover the So.s
of the barrel with salt to the dsU.s ]
three inches, then pack the mr.
pork in circles, the rind facinl \
slaves, but with q deposit o, 90, /
tervening. Put a layer of salt bs,,' j
each layer OF pork. When the n;;|
dlings have been packed in this ~
prepare n brine sufficient to covs. n
pork, using all that the wnts, =
take up. In other words, make il IL
is called "a saturated solution r.
the brine to a boil, skim it and vb'. \
is cold pour it over the pork. AL
cover is a necessary part Of A M.
barrel, and the pork should be ve,,s,.
down SO that it will always be cov',.;
with the brine.
Trim the ham and shoulders ,,,|
rub them with salt to extras, NJ
blood. Pack as before, and IN, a, !
pickle consisting of a pound and ,b,,
of salt to a pound of brown surg, n
each gallon Of water, with IN cppy Il
saltpeter to 100 pounds Of mar
Bring the pickle to q boil. skim Il rJ
pour it over when cold. Hams sbarJ
remain in the pickle from four "a !,
weeks. Care should be taken mo-, !
let the hams press against each otb.,
as ''bone spoil" is then likely to 81
before the hams are tho.ou,b,
sailed. Those who cure c~areiulr =.
move the hams from one barrel 70 a..
other as often as twice a week rra
the curing is vi toward comp!e.n
This prevents the faint at the bone.
The value OF hams, shoulders anil
bacon largely depends upon the .noi.
ing. Salt.cured hams and shoulder |
should be make perfectly clean ri
sprinkled with fine black peppg. q
with equal parts OF black and red pa.
per, which is preferred by son.
Loops for hanging should be ins,a
in each piece. The s~mokehouse shUu
be SO arranged as to guard agains|
fires, and should have q brick OF
floor. Moderate Quantities Of
nest msy b. sufvAea sr qn iurwsj
barrel. The Ere shoul. be started
Nth dry stuff and then s'aotherdrii
green. hard wood chips, preinbr
hickory. Sometimes the chips are se !
Try and they should then be wet tn
Joint to be sought for is a caidtly
fire that will not 90 to- s
Tor make q blaze, and yet will rep |
imoking all the time. A very god
practice is to use hard wood savisa
md fire it in q large iron kettle. Its1
safe the sawdust never makes ~
and always makes u cool S:llR'
If smoke. Wet corncobs are ueit
many with success, but after all thaa
8 nothing like hickory chips. Woa
hat gives off a disagreeable olor naf
especially avoided. SLOW s1oEl,
s preferable to quick, and snokihsi
intervals of, say, half a d'v tVios'
week is preferable to continues
The longer the snokilgs
'arried on, the better will iheco@
md the better the protectloa A''Hf
he bacon bug In smoilng ID
mokehouse the meat should :
hat nearest the ire nor'
oward the wall, and that nearest ID
vail brought toward the centre 10 Or
Ter to secure uniformity. In Gs
the hams can, il Necessary
up in coarse cloth, wblteT''Aa
nd packed away in clean nay "
traw. -The Indicator.