Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1909-12-23
Curing and SMOKING Bacon.

curing ana smoking Bacon.
Pork or bacon is specially adapted to
Sailing and smoking; curing 1t renders
1t more digestible and wholesome. In
the case Of beef and other meats the
digesttbility and wholesomeness is
diminished by both salt and smoke.
The granular form of fat in bacon is
easy to digest and can be eaten by
persons to whom any other fat would
be intolerable.
Scientific investigation has shown
that the use of salt in preserving food
has no appreciable influence on health
other than favorable. Sailing is prob
ably the oldest method known of pre-
serving meat. 1t acts as q dehydrating
agent on flesh, removing water retain
ed in the tissues Of the animal body.
1t is mildly antiseptic in it's action,
and in this manner aids to preserve.
Owing to the large proportion of fat to
lean, the flesh of the hog does not take
up salt as readily as does other meats.
Just how long hogs flesh must be
submitted to the influence OF sailing
must be governed by various condi-
tions. The absorption of salt is SLOW
er with hogs having a greater proper
ton of fat than is usual. The size,
thickness, age and weight of the
bitches and hams must be considered.
Less time is required to cure the meat
in damp cellar than a dry room. The
extremes of heat and cold are unfavor-
able. Great heat is apt to decompose
the flesh before the salt permeates it
sufficiently to cure it. When too cold,
the meat juices become set and the
flesh gets too firm for the salt to PEN
citrate. The temperature of the cur
ing room should never exceed 60 de-
grees Fahrenheit.
Some believe that the flesh should
be rubbed with salt every day. This,
however, is only necessary for the first
three days. 1t is only required that
the salt mixture be spread firmly over
the flesh. In the case of large, thick
pieces, or when the flesh is very cold, it
would be advantageous to rub briskly.
Care should be taken that the salt is
pressed into every depression and we'll
into the hook ends, where the feet have
been cut off, and into the joints. To
continue the hard rubbing too long will
result in hardened cured flesh.
Brown sugar is used in varying
quantities with salt, in order to cor
rect the hardening influences of salt
on the meat. 1t also has a tendency to
render the bacon mellow and increase
its juiciness and favor. Sugar may
also be classified among the mild an
tiseptics as meat preserver.
Saltpeter is used in curing. 1t pos
sesses antiseptic properties, but its
use is mainly to preserve the natural
color of the flesh. The natural color
fades when salt alone is used, thus les
SEEMING the attractiveness of the bacon.
Too much saltpeter will have the eff
feet of unduly toughening the meat
The quantity should be not more than
one part to twenty-five parts of salt.
In dry curing the following recipe is
recomm ended:
Fine dairy salt ............5O POUNDS
Brown sugar .............. pounos
Saltpeter (fnely grounD.... pounds
Mix we'll.
Rub in the mixture over the flesh
parts and around the bones and joints
for the first three or four days. Then
spread the mixture freely, daily. The
sides should be stacked. Alternate the
method of stacking SO that the side
on the top one day will be at the bot
tom the following day. 1t will require
about fourteen days OF this treatment,
according to size Of side.
Where sweet, juicy, mild-cured
bacon is wanted, the following may be
used instead of the foregoing:
Sugar and fine dairy salt, equal
parts. Mix well.
To irnpart distinctive flavor this
famous French recipe is given:
Fine dairy salt ............ pounds
Allspice :. ................ 1 pound
Mustard .............. pouno
Saltpeter .....ss.s.s..s ounce
Bicarbonate Of soda ........ 1 ounce
Mix well.
Rub over tho flesh daily for three
days and arterward spread on each day
for seventeen days, turning the sides
in rotation.
At the conclusion Of the dry-salting
the flesh ia brushed over to remove
salt, pieces Of fat and flesh, and clean
ed up. The side ia washed in rain
water and soaked in solution of BIZ
carbonate of soda for twenty four
hours. This solution Is made by dis-
solving one pound OF bicarbonate Of
soda to twenty gallons of clean rain
water. This removes excessive salti-
ness and makes the curing milder. Fol-
low this by wwash!ngg in clean rain wa
ter. The meat edges and bones are
trimmed again. All sharp points OF
bones, and loose or hanging pieces OF
meat are removed, leaving the side
neat and shapely. Hang the side up to
dry in a room free, from dust and in
sects. with full current Of air FOL
several days. Then lightly rub olive
oil over the skin and flesh. It Is now
ready for smoking.
The smokehouse should be about
twelve feet high, as the bacon must
hang from to 10 feet from the floor
There should be no light except thai
admitted when opening the door. Sun
light is apt to bleach the bacon and
deprive It Of its natural color. Some
ventilation is needed, but 1t should be
under control, for the aim is to sur
round the bacon with a dense atmos-
phere of smoke at low temperature
The smoke should be carried to the
bacon as cool as possible. To do this
care must be exercised In preventing
direct heat reaching the bacon. In de.
Gliding the length Of time to appl,
smoke, judgment must be used. The
desirable color is a light brown tan
To secure this, smoking may occup;
any period from thirty-six hours t
five days.
1 Finish the sides now by dressing ant