The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1906-12-28
BuTcHHRING AND CURING.

Nearly every farmer knows how TO
butcher hogs, but there are some
ways that are better than others
and the reason that some bacon and
hams are better than others is not
because # the influence of the moon,
as was supposed, but the way the
meat was cured II the hcS IN good
condition Is butchered at any time
from the 1st OF November TO the Of
April and the proper method fol-
lowed. the meat will be as good as
the best
Everyone knows that hot water will
scald a hog, hui there are some (
wing devices that may bel
used to good advantage One Of (,
these is a h0g-hook or baling hook /
to aid in handling the hog while /
scalding. When handling the head
end the hook can be stuck through
the jaw right in the fork OF the
jawbone, and when the hog Is turn
ed, through the gambrel OF the hind
leg. A little ashes or lime will aid
materially In rem wing the seurf. If
put in the water Many farmers
kill hogs in the very coolest wealth
err, but this Is really not the best.
time. for meat will AXE salt better
and can be trimmed without freezing
the hands if the wo-k is done when
1t barely freezes at night. II is
best never to allow the carcass 10
freeze, but cut up and trim as soon
as II will cut firm. In the South,
where a cool spell with a few frosty
nights was the best We could hone
for, we cut me meat before the ani
NAL heat was out Of il and sailed
at once but did not bulk IT, il
was taken up aud aired afer y
hours and then sailed down forg God
take salt as soon as possible, and II
Is thlt more salt VIII peae-
trate the meat is one day while
warm than in three after it has
cooled. However, in this latitude II
Is not necessary TO be in hurry
about sailing unless it is very early
OF late in the season. when there
may be danger Of spelling.
AS soon as the enimal heat Is out
of the meat salt it down in a barrel
or box Weigh out for each 100
pounds of meat eight pounds of salt,
one pound of brown sugar and TWO
ounces of saltpeter. Rub each piece
well with the salt and fill up all the
creyices and around the hook joints.
It will not take all the salt at first,
but 1t is we'll TO use the rest In a
few days. The saltpeter aids 4
retaining the natural color of the
meat, and the sugar retains the
Juice and adds to the flavor Of the
meat Unless there has been suffi-
cient cold weather to freeze the
meat it will have taken the salt N
three or four weeks, when 1t should
be taken up and dipped In boiling
water for half minute. This Will
wash the salt off and at the same
time harden or scar the surface sc
that flies are not so likely to depos-
II eggs. Hang in the smoke-house
the Joints by the hook end and the
sides by two corners, and smoke with
chips. hickory preferred, till a rict
golden brown, then dip again TO de-
stroy 49, eggs that may have beer
deposited; sprinkle the meat side
OF each piece with powdered borax
and put down in hay or sew In sacks
and leave hanging as suits the con
yenience of the user. IL you fol
low this method you will always have
good bacon and never bug OF
skipper.
A good formula for seasoning sau
sage is for every 30 pounds OF lear
and fat meat mix together a pound
of salt six ounces of black pepper
a teaspoonful of cayenne and a BIZ
handful Of pulverized sage. Mi
these thoroughly through the meat
Pack in stone jars and run tw'
inches of boiling lard over it
Waste pieces of meat, the head
some Of the liver and trimmings, ma,
be made into a palauble dish call
ed scrapple. Boil until the mea
leaves the bone, strain the hquo
and add enough wafer 20 make near
ly twice as much liquid as meat on
meal in the liquid till a stiff mus
is made. the pot boiling all the Will
then add the meal and season VII
salt. sage. etc, to suit the t,ste
Set awav In a cool place and whel
needed cut in slices and fry qu.ch
until brown.