Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-07-27
QUESTION AND ANSWER DEPARTMENT.
CURING HAMS ON THE SMALL FARM

The curing OF a ham that viii equal in
quality the choicest output OF Smithnelo
Is a simple matter II proper care and at
tention are taken First OF all, the hogs
should weigh from $50 10 200 pounds. They
should be brought TO this weight In ten
months and should not be fed much corn.
They should be allowed to range as much
as possible. because that insures a better
blending Of the fat and lean. In the early
winter slaughter them and allow the meat
TO hang out al night 10 thoroughly drain
and cool The next day cut up after the
approved method. leaving as much meat
on the shoulder and on the ham and side
as possible. On the fieshy side OF each
ham rub In thoroughly a teaspoonful OF
nne saltpstre. Use at least this much TO
a I5-pound ham Then pack away for
six or eight hours with the fieshy side
ID. so that the saltpetre may have time to
strike in. DO not pile the hams too high,
OF they win be crushed out of shape: and
kneading and proper manipulation at the
time OF packing is q very important mat
ter, as q symmetrical and welI-rounded
ham viii sell TO better advantage. Next
pack away and salt, but never pile over
two and one-half or three feet deep. Let
them remain there for at least six weeks.
Then when taken out OF the salt. sprin-
kIe well with powdered borax. There is
nothing better for the distribution OF the
borax than a pepper box About a tea
spoonful win be enough for a ham. The
borax is used TO keep the shippers out.
Next hang Up BY the hook and smoke
lightly during damp weather with hickory
chips When about nine months old the
hams are ready TO sell A hog averaging
$50 pounds viii make two hams Of about
Is pounds in weight Larger or smaller
hams are, Of course, undesirable. But
suppose one only obtains - pounds OF
ham. At s cents the hams alone are
worth Sc II they weigh. as they Ordinar-
Iiy VIII. say Is pounds. two hams are
worth s7.sa hog weighing 80 pounds
and selling at 8 cents a pound on foot,
which Is a profitable price. is worth s..
Yet the skillful farmer has practically
obtained the sale price OF his hog for the
two hams and has all the rest OF the meat
Imft for his trouble 1So-pound aOg
Crossing out at 50 per cent would yield IA
| pounds OF good meat II the green hams
weigh 40 pounds. there would still be l0i
pounds OF meat left. The average price
for the back, sides and ham trimmings,
etc. on the Chicago market varies from
nve TO six cents per pound. the choicest
parts selling for six and one-half or sew
en- cents. One hundred and four pounds
Of pork at five cents would be worth $50;
at six cents. 1874. This. ADDED to the sale
price Of hams mentioned above, makes
the production Of this type OF hog highly
profitable TO the farmer. Then. Il should
not be forgotten that there would be two
nice strips Of choice bacon worth IS 20 %
cents a pound
On this point the conclusions OF Mr.. 7.
o. Sandy. a large and successful farmer
in Virginia. will be interesting. He util-
lied wheat, artichokes and clover until
May-sown pease and sugar cane are
ready, which win be late in August and
win last until November or December.
The hogs were then turned on artichokes,
where they did very well until April, with
the addition OF a small amount Of grain.
Then IN June they are put on clover
and wheat. which lasted until peas came
again. In this wsy Mr.. Sandy has been
able to make pork az a cost Of two TO
three cents pound
Bennett al the Arkansas station made
some tests 10 determine the cost Of pork