The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1905-01-05

@coIhs, chesthuts, etc. which impart
fine flavor to the meat. and together
with the exercise necessary to its col
lection, keeps the hogs healthy and
produces large amount of lean meat.
About the arst of September corn Is
fed more literally, generally giving
stalk and all; later the ears only are
! given, which is continued up TO the
time of killing, and as much given as
| the hogs will eat clean. For the best
meat the hog should not be too fat,
as very thick fat is Objectionable, espe-
cially on the hams. Nor are very large
/ hogs especially desirable or economic.
cal. A hog weighing $50 pounds is
the best and most economical, and pro
duces the incest size hams.
The age Of the hogs when killed va.
ries from to s months, and they
weigh when butchered from 125 to 500
pounds, the majority being about
twelve months old and weighing about
It's pounds.
| 2. The 6utcherng This is a very
important point, and should only be
done when the weather is cold and
frosty, which in Virginia is anywhere
from the first to the twentieth of De-
cember. The hogs are carefully
cleaned and allowed to hang up gen.
orally all night, to allow them to thor.
oughly drain and cool. They are then
cut out, care being taken to make
the hams as symmetrical as possible.
The hams are now ready for curing.
2. The dry method Is the one almost
universally used. Out OF a great num-
Der of recipes, which, however, differ
in minor details. will give only one.
The Smithfield hams are cured as
follows:
After carefully cutting out the Hams
so as to make them as symmetrical
and smoth as possible. rub the fieshy
surface thoroughly with fine saltpetre.
using l tablespoonful to a 15-pound
ham, and vary the amount to suit
the size of the ham. Then pack away
from three to five hours with flesh
side up, in order to give the saltpetre
time to strike DIN. Then take UP
and rub well with salt, cover we'll the
entire surface and pack away, using
plenty of salt. In packing be careful
to place the ham on edge with the
thin or flanky edge down, by which
means the hams will assume a plump
and symmetrical shape, and be very
pleasing to the eye, This is an impor.
tant point. Never lay them fiat or
put them at the bottom of the bulk, as
the weight of the meat above will
fiatten them ou and spoil heir shape.
The plumpest Berkshire ham can be
spoiled in shape by improper pack.
ing. They should remain packed in
plenty of salt six weeks, when they
are taken UP, we'll washed, and when
nearly dry about teaspoonrul of borax
sprinkled over the fleshy surface from
a large pepper box. Enough borax
should be used to make the ham APP
pear well frosted. They are then hung
up by the hook, care being taken not
to allow any two pieces TO touch, for
If so, they are liable to become infest.
ed with shippers. They are smoked
lightly for several weeks with hickory.
When about nine months old they are
ready for the table, and when about
two years old they are food fit for the
gods. Hams thus cured sell for from
16 to 20 cents per pound, and are in
demand. have recently seen a gen.
tleman who for years has sold all of
his hams at fine prices, and who this
year has more orders than he can sup
PLY at % cents per pound. This same
gentleman is selling his shoulders and
middlings for IL to IA cents per pouE
The two prime requisites in produc.
ing first-class hams are first, healthy
hog second, sound meat. If you have
these you need have no fear as to the
quality of the meat.
/. To secure the healthy hog, give
| them plenty of range with as great a
variety of food as possible and plenty
of good, clean water The Smithfield
hogs are allowed to run at large most
! of the year. II there are woods to
| supplement- the pasture. so much the
better. The hogs thus obtain a va.
riety of food, as nuts, berries, roots,
| grubs and peas-good muscle-makers.
In hunting over the large range they
take sufficient exercise to keep them
! healthy and develop the muscular It's.
sue, that is, the lean meat, but as the
work is not hard the muscles enlarge
without becoming tough and stringy.
| Allow them a good range up until the
| time of killing. | would strongly adj
wise against penning until few days
before killing. They fatten as well
when left in the field, and keep
healthy. As they fatten they travel
less, but this exercise aids materially
in the production of lean meat instead
Of fat. as is the tendency when penned
as illustrated by the Western meat
! To have the best meat, and that which
brings the best price, and which has
the best flavor, and with the fat and
| loan nronorely distributed and DrOnOr.