The Yale expositor., 1904-05-20
Curing Meat
at Homo

/
'nlly kept for summers use by putting
.own In pickle although beef ls usual
~ considered hard o. keep in this
way. After many unsuccessful of.
'orts. We finally found = way 90 SO
manage IL that we can always be sure
~ its keeping during the hot summer
weather. when SO much more dCsir.
able than pork. Nor is a necessary
20 make sa'y enough 90 destroy its
iayur, or render Il dry and hard.
In the FIRST place only carthcn Jars
should be used. ms these can always
bc made and kept sweet and clean.
/ barrels ON the other hand. often he.
come sour and tainted. after which IL
/ is ncSt to impossible to put them into
condition 60 keep meat again. espe.
| rially beef The first cost of Jars Is
probably considerable more than bar.
rcls. but with proper care will last q
lifetime. whereas barrels. n exposed
20 weather conditions, or otherwise
neglected. will be liable 10 fal al sny
! lime. Ten-rallnn Jars. without lids
| which are what We prefer for beef
can be bought for less thar dollar.
usually. and the twenty-EAllon size
with lids. which are preferable for
pork. may be had for something like
TWO dollars one OF the larger size
and two or three OF the smaller. would
he sufficient for the ordinary family.
To this use Of Jars instead of barrels
may ne credited much Of our success
In keeping meat.
The first step toward picking beef
Is 10 cut Il up into nice neat pieces.
after which q should be left 10 drain
over night The next morning pro
Good as follows: Pack into the iars
rather loosely. To within a few inches
Ut the top. u is important 90 have all
/ large homes removed. bat rib cuts will
! he all rlcht as they are. Next cover
With a weak brine In the proportions
- five pounds salt % loo pounds az
meat. boiled IN In enough water ~
nicely cover the meat Pour over
when cool. and let stand from three
70 FIVE days To draw out the blood.
rhen take Up the meat. drain and ~.
nock. Cover AGAIN with another pickle
made with i've pounds salt and one.
haif ounce saltpeter I'm a couple ~
weeks take up acain and cover with q
! final pickle made of seven pounds ot
sat. onc.haf ounce saltpcter. one
ounce cayenne pepper and one pound
sugar. Pour over boiling hot and
proceed 10 seal NJ orce
Have the iar level full of brine.
cover with e clean white paper. cut 10
it inside of the top. then tie firmly
and smoothly. over the jar clean
cotton cloth free from holes. over The
10th spread warm rosln and grease.
| mixed In the proportions Of one spoon.
ful 81 grease To half cup Of rosin.
7 over this tie another cloth aud spread
lrain over all tie vet another cloth
I md finish by running a hot na'iron
around tho top of jar: this 10 make
ure that that the cover adhercs 10 all
narts.
when wanted fo- usc. cut the e0rds
| With which the cover f. tied. ift and
remove as many pieces as needed
Place cover in position and fasten
'own with hot iron. as at FIRST In
his way the meat will be protected
! rom the air and neither u or the
pickle will become sour or tainted. We
| have used beef SO kept. late in the fall
after having been put down In early
| spring. n not wanted FOR extra long
/ Eecping. the second pickle may be
omitted with equally good results.
n al any time the meat should show
signs OF souring. 4. may bc restored
L. F..-
few minutes into kettle OF boiling
water. after which Il should be re
pickled.
To pickle pork. proceed the same rs
for beef. omItting the first process nj.
| together. and using Gs much salt as
! he water viii easily dissolve In the
last: nor 10 u necessary 10 pour over
hot. nor need n be sealed. the earthen
covers that come with the Jars reine
ufslcicnt
The pork viii. Of course. nced fresh.
rring. hut should never be boiled. as
90 many housekeepers practice doinE
\ Soak Il instead, and save both the
I favor and fat. which are so commonly
! wasted In this way.
Beef prepared as above. should not
nc too salty for immediate use. out IN
case II should prove to be so. soak II
also: never freshen any kind Of meat
by parbolling. unless there Is not time
TO soak for few hours In cold water
For smoking the hams and shout.
ders. or when TO be fried down. re
move from pickle in from ten days 20
weeks. and proceed with them in the
usual way.
To prepare beefsfor drying. tresi
as above. only omit the second proc
css. Remove from pickle IN about two
weeks. soak over nieht and dry AZ
usual. Millie Honaker.