Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1902-11-06
CURING PORK.

Within a very short time cold weather Is
due. and with the approach Of fee prepa-
rations viii be made for "hog-hlling-
Tenderloins. brains. sparerfbs. sausage and
mig feet win be for a season. the annual
delicacy Of the most toothsome desire
on farmers tables all over the south Lit
tie children win be made happy brOiling
the muchly coveted melts on hot rocks
around the big log fires at the hog killing.
while thousands OF bladders VIII be pre-
pared and hung ND for Christmas guns by
the little fellows who look forward 20
hog killing with as much or more interest
than the older folks
The city children who are always dress
ed for looks can never realize the high
est Joys OF childlife unless they could be
transported TO the country and enjoy the
unaIIoyed bliss Of a winters hog<iIling
scene, and be enabled 20 participate in the
occasion fully. am often asked by sub
scribers at this period Of the year for In
formation relative 70 the best methods OF
curing pork. and am Just in receipt OF the
following communication from J. H b. OF
Athens. Ca:
Il am subscriber to The Semi-Weekly
Journal and would Ike for you TO answer
you viii be SO kind
This cool weather makes us think about
killing hogs. and as have few to kin,
i would Ike 10 know the best way in
which 20 put the meat up. When was
a boy I lived I'D north and the folks there
put up their meat In a barrel and picked
IL No doubt. IL you are an old soldier
you have eaten some OF that same pick
led pork Now. would Ike 20 know from
start 70 finish how 20 put IL up, say in
a common lard barrel How much salt
and saltpetre. and. in fact. the whole pro-
cess for hams. shoulders. heads. etc"
Picked Pork.
I beg to assure my correspondent that
did not commence eating pork until az
ter the great military struggle he refers
TO- as I was an infant at that time. but
during my travels through the north and
west I'm recent years have many times
had the opportunity OF testing the merits
OF picked pork. ] was raised Up on dry
cured pork and have never cultivated a
fondness for the picked kind The south
is the only country IN the world. however.
where picked pork Is not universally US
ed. IL eaten at all The western packing
houses always ship cold storage cured
meat TO their southern customers. but 10
the balance OF their trade the meat goes
picked in barrels both local and abroad
A barrel OF picked pork would be a
curiosity in any merchants store where
pork is supplied to southern farmers and
their labor. A greater curiosity would be
a barrel OF picked pork in q Georgia farm
er's smoke house. having been prepared
on the premises But IL is doubtless less
expensive and safer 70 pickle pork than
70 cure it after the usually long and te-
diOus methods ordinarily employed in the
south Smoked. dry cured bacon. though.
imparts a favor 10 our home raised pork
which cannot be equaled by any process
ever yet discovered The only trouble is
we don't cure enough Of Il every year on
the different farms
At the first approach OF Ice II Is safe 20
kill hogs. The most important item Is
TO be sure the animal heat is out OF the
joints before the hog is cut up and packed
down Neat IS oftentimes lost by hurry
ing that feature OF the business. Hogs
killed one day should not be packed down
until the next morning. no matter what