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

process is to be used in curing. II the
weather Is clear and freezing, kill and
clean the hogs in the forenoon, and leave
them hanging until late I'm the afternoon.
They can then be taken down, and each
hog divided in half. and laid out in the
smoke house until next morning. BY that
time all the animal heat will be out, the
meat will be firm and can then be nicely
cut up and trimmed close with sharp
knife.
The hams and shoulders especially
should be trimmed close and all the sur
plus fat taken Of and made up into lard.
The backbones and spareribs can be light
" salted and laid away under close cover
FOR immediate consumption by the family
or for sale. II the pork Is 10 be picked the
following process may be safely adopted:
Cut the niddlings. hams and shoulders
into convenient pieces for handling so
they can be packed closely. Cover the
bottom OF the barrel into which IL Is to
be kept with a layer OF salt half an inch
thick. Place in layer of pork, then an
other layer OF salt and so on until
the barrel Is nearly full. The pieces
OF pork should be tightly and neatly fit
ted in so that the entire surface is covered.
II this is not done the opening must be
filled up with salt.
Pour in enough pure cold water to I'LL
all spaces and to cover over the last lay
er OF salt placed above the meat. Then
for every hundred pounds Of pork use the
following recipe: Dissolve in pure water,
using just enough to dissolve the mate
rails, four ounces Of saltpetre. two pounds
of good brown sugar, and seven pounds OF
salt. When thoroughly dissolved, boil the
mixture and skim of all the impurities.
When this is cold pour over the meat.
Then take a circular board which viii fit
on the inside of the barrel, bore a few
holes through it and weigh it down on the
on the meat This will keep the
meat in place and prevent it from floating
in the brine.
Dry Cured Meat.
When the hogs have been cut in half
and laid out for the first night as already
referred TO, II is a good idea to sprinkle
little salt over the bone joints. so as TO
bring all surplus blood to the surface. At
ter trimming close. the meat should be
well rubbed with salt. and packed down
in barrels or boxes. placing a layer OF
salt on the bottom, covering each layer
with salt. and topping on with layer
OF salt. Hogs that weigh from 80 to 200
pounds should be thoroughly salted in
from TO 4 weeks time. Very large hogs
should remain packed down weeks.
After the meat IS taken up. the salt
should be knocked of each piece. and the
shoulders, hams heads and jOwls lightly
busted over with pulverized borax. One
pound OF borax is enough for zoo or 500
pounds OF meat. The meat can then be
hung up, and either smoked or not smOk-
ed, as desired. IL viii keep without further
trouble.
I have tried this plan for several years
and think IL superior to all other methods.
Some farmers dip the hams and shoulders
in boiling water after taking them up and
sprinkle with red pepper. Others use a
brine of twelve pounds OF salt, 2 quarts Of
molasses. and one-half pound OF sultpetre
to sprinkle each $50 pounds Of the meat,
just before smoking it, II is needless to
smoke the meat when borax is used,
neither Is there any necessity to sew the
hams and shoulders up in bags.
Bugs and flies win not get about borax
and IL makes a splendid preserver Of
meat. 1t leaves no odor or flavor to the
meat, as it can be easily washed of. Salt
petre imports an objectionable flavor. as
Il strikes into the meat and I never use
II. Pork IS easily preserved II killed at
the proper time. when cold speh is on,
and a northwest wind blowing. Never kill
when the wind is from the east or south
Never pack down until the animal heat is
all out, and do not kin when the weather
IS cold enough TO freeze the meat before
II can be properly packed down.
HARVIE JORDAN.